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Cranberries an autumn favorite


Ah, autumn. Beautiful red, yellow and orange leaves on the trees, and colorful cranberries on the table.

Cranberries are a true American fruit. Cranberry sauce was created by native Indians way before the pilgrims got here. This tasty berry can aid in prevention and treatment of urinary tract infections, protect cells from cancerous changes and reduce the risk of stroke and heart disease. Wow! And, they are available canned or dried all year ‘round.

Old What’s His Name likes them on top of applesauce and in his cereal. He says they give him energy. So why is he still in his recliner?

Winemaker’s Cranberry Sauce

Servings: 4

1/4 cup minced red onion

1/4 cup balsamic vinegar

1/4 cup Burgundy or your favorite dry red wine

2 tablespoons honey

1/4 cup dried cranberries, soaked 5 minutes in hot water

2 tablespoons no-trans-fat buttery spread or butter

Dash hot sauce, or to taste, or not

Combine the onion, vinegar, wines, honey and cranberries in a small saucepan and bring to a boil. Reduce heat and simmer, uncovered 20 minutes. Add buttery spread or butter and hot sauce to taste, if desired. Serve with turkey, chicken, pork tenderloin or ham, or pour over a wedge of Brie cheese for a delightful appetizer spread for crackers

Per serving: 112 calories; 4g fat; 13g carbs; 42mg sodium

Spicy Cranberry Salsa

10 servings

1 can whole berry cranberry sauce (16 ounces)

2 tablespoons orange juice

1/4 teaspoon ground cloves

2 tablespoons Dijon mustard

Mix together and refrigerate. Can be made five days in advance.

Per serving: 46 calories; less than 1 gram fat; 11g carbs; 46mg sodium