Meet the Cook: My husband and I have a small bog. So I "experiment" with cranberry recipes every fall! I came across this one in a cookbook, then just changed around a few things to better suit our tastes.
Cranberry/Orange Chicken is a nice New England dinner our entire family (we have two teenagers) enjoys. Sometimes, I'll make cranberry sauce, too, to top off a dessert of gingerbread.
-Sharon Parsons, Killingworth, Connecticut
An enticing blend of fruits and spices comes alive in this versatile chutney recipe from field editor Pat Stevens of Granbury, Texas. “It complements turkey and ham nicely,” she says. “We also enjoy it as an appetizer, spooned over cream cheese and served with crackers.”
This recipe is a great change of pace from the more common orange-cranberry sauce combinations. We especially like it around the holidays served alongside a roast turkey. It's so much better than canned cranberry sauce.
One of my favorite toppings for toast is this tart spread. It's also great spooned over poultry…and ice cream! I've given jars as gifts and have always gotten positive comments. —Carol Studebaker, Gladstone, Missouri
This applesauce spiced with cinnamon and ginger, is a nice complement to any entree. While searching on the Internet for bread recipe, I happened upon one that used cranberries and apples. I adapted some of the ingredients and created this sweet-tart applesauce.—Sondra Ostheimer, Boscobel, Wisconsin
“My husband and I have high cholesterol, so I’ve been trying to lighten recipes to meet our needs,” explains Mary Lou Foley of London, Ontario. “This main course is so good, even my two small grandsons come back for more!”