Hot and Spicy Cranberry Dip Recipe

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—Dorothy Pritchett, Wills Point, Texas

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Hot and Spicy Cranberry Dip Recipe

Prep/Total Time: 15 min.

Yield: 16 Servings

15 15

Ingredients

1 can (14 ounces) jellied cranberry sauce
2 to 3 tablespoons prepared horseradish
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 garlic clove, minced
1/4 to 1/2 teaspoon ground cayenne pepper
Pineapple chunks
Orange sections
Mini precooked sausages, warmed

Directions

In a medium saucepan, combine first seven ingredients. Bring to a boil. Reduce heat and simmer, covered, 5 minutes. Serve warm with pineapple, oranges and sausages. Yield: 2 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 51 calories, trace fat (trace saturated fat), 0 cholesterol, 23 mg sodium, 13 g carbohydrate, trace fiber, trace protein.

Originally published as Hot and Spicy Cranberry Dip in Country Woman September/October 1992, p35