"My grandmother gave me the recipe for this tangy cranberry dish more than 30 years ago," says Jill Alpert of Kansas, Missouri. "It's a nice accompaniment to a traditional turkey dinner, but it also goes well with pork. I save a portion to make the cranberry gelatin salad for the next day."
I use canned goods and my slow cooker to whip up an old-fashioned side dish that's loaded with sweet fruits. It makes a heartwarming accompaniment to holiday menus. —Mary Ann Jonns, Midlothian, Illinois
Fat-free mayonnaise mixed only with pickle relish seemed so tasteless, so I began experimenting and came up with my own recipe for tartar sauce. It adds lots of flavor to fish, but a few calories.
—Kristen Flaherty of South Portland, Maine
My husband is a true-blue rhubarb lover, so I'm sure to make this spread often each spring. With frozen rhubarb, it's a terrific take-along appetizer for holiday gatherings. —Joyce Pappenfus, St. Cloud, Minnesota
"I got this recipe at my Weight Watchers meeting during a recipe swap and made some slight alterations," says Donna Burke of Chatsworth, Illinois. "Flavored with orange, peel, mustard, raspberry vinegar and raisins, this chutney is great on ham, turkey or pork."
My mother and father made enough of this sauce to serve 250 people at my wedding! Shortly after, my dad gave me my own copy of the recipe. Holiday ham just isn't the same without this fruity sauce.
—Vivian Nelson, Lloydminster, Saskatchewan
"I think this steak sauce tastes better than the commercial brands," writes Judy Neil of Royal Oak, Michigan. Her creative condiment features everything from tomato paste and raisins to grapefruit juice, honey, garlic and soy sauce.
Five ingredients are all you need for this lip-smacking sauce that's ideal over reduced-fat ice cream. "We even like it warm over biscuits with a dash of cinnamon and a dollop of whipped cream," writes Evelyn Gebhardt from Kasilof, Alaska.