Cranberry Fruit Conserve

This recipe was given to me by my dear friend Mary Orth. I always treasure recipes passed on to me through loved ones. The citrus, apples, raisins, and walnuts add such delicious flavor and texture to the recipe. I first made it last Christmas, and now my family always requests it every holiday season. My brother Jon always eats the leftover sauce, heated, served over vanilla ice cream.

• 1 (12-ounce) bag of fresh cranberries, cleaned
• 1 3/4 cups sugar
• 1 Granny Smith apple, peeled, cored, and chopped
• 1 orange, zest grated and juiced
• 1 lemon, zest grated and juiced
• 3/4 cup raisins
• 3/4 cup chopped walnuts or pecans

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

Mother's Yeast Rolls

Every Thanksgiving and Christmas my mom always prepares these rolls. They have been a family favorite for years. This year, I prepared them for Christmas for the first time. They are easy to make, soft, and have delicious flavor. Somehow a couple always manage to disappear before they make it to the dinner table. They are always the best hot out of the oven, brushed with butter. We always double the recipe without fail.

Yields approximately 2 dozen rolls

• 1/2 cup crisco shortening
• 1/2 cup sugar
• 1 heaping tsp. of salt
• 1/2 cup boiling water
• 1 package of yeast
• 1/2 cup lukewarm water
• 1 egg
• 3 cups of sifted all purpose flour

Cream together shortening, sugar, and salt. Add boiling water. Dissolve yeast in 1/2 cup of lukewarm water; beat egg and add. Combine with shortening and mix all together with flour. Beat well. Set aside at room temperature for 30 minutes, then refrigerate until needed. Preheat oven to 350 degrees. Roll out dough about 1/2" thick and cut out rolls with the bottom of a cup, about 3" in diameter. Place on greased cookie sheet and bake on upper rack for about 15 minutes, until brown. We always brush the tops with butter, immediately after removed.