Cranberry-Pumpkin Waffles

 Description:
1/2 cup Cranberries, Dried & Sweetened (#3981)
1 cup hot water
2 cups all-purpose flour
2 Tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. Saigon Cinnamon (#3892)
1 tsp. Ground Ginger (#1420)
1-1/2 cup milk
1/4 cup butter
1/4 cup shortening
2 eggs
1 cup canned pumpkin

Combine berries and water in a small bowl. Let stand for 10 minutes; drain and set aside. Combine flour, sugar, baking powder, salt and spices in a large mixing bowl; stir with a fork until blended. Combine milk, butter and shortening in a small saucepan over low heat; cook until melted. Cool slightly. In a separate bowl, beat together eggs and pumpkin; stir in milk mixture. Add milk mixture to flour mixture; stir with a wooden spoon until well combined. Stir in berries. Ladle batter by 1/2 cupfuls onto a lightly greased, preheated waffle iron and cook. Makes 4 servings.

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