In a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes.

Stir shortening, sugar, and salt into scalded milk; cool to lukewarm.

Add milk mixture and eggs to dissolved yeast, mixing thoroughly. Gradually add flour, beating with a wooden spoon until batter pulls away from the spoon. Cover; let rise in a warm, draft-free place until doubled, about 1 hour.

Spray 2 9x5 inch loaf pans with non-stick vegetable spray.

Stir cranberries and raisins into the batter until well blended. Spoon into prepared loaf pans. Cover; let rise until doubled, about 1 hour.

Preheat oven to 375. Bake 40 to 45 minutes or until loaves are golden brown and sound hollow when lightly tapped.

Remove from pans; cool completely on a wire rack.