Nutmeg and cinnamon add spice to these flavorful loaves from Alice Manzo of South Easton, Massachusetts. The flecks of green zucchini and red cranberries give each slice a festive look that's just right for the holidays.
Few foods capture the flavor of the season like cranberries, and this makeover took a holiday favorite and made it even better! You'll love the flavor of cranberry, apple and pineapple covered in a sweet and creamy dressing. Better still, it's only 2 grams of fat per serving! —Alexandra Lypecky, Dearborn, Michigan
Meet the Cook: While searching for something to enhance the taste of fowl years ago, I discovered this recipe. I revised it a little, and I've since served it at Thanksgiving and Christmas gatherings (it's a hit with either poultry or pork) plus used it as a food-basket gift. It's been popular besides at church bazaars I've taken it to.
I grew up on a farm, and my husband (he's a cattle buyer) and I farmed for 20 years before moving to town. We have four children, all grown.
BOTH my sister-in-law and I both make this for Thanksgiving and Christmas. We both are aware that the other will have it on her menu, but we make it anyway. It’s a family favorite, which has become a tradition for holiday meals.
This cranberry mold has become a tradition in our home during the holidays. You can use a blender to combine the cranberries and oranges if you don't have a food processor. —Bethany Ring, Conneaut, Ohio
"This makes enough punch for many parties," assures Carolyn Zimmerman of Fairbury, Illinois. Her convenient recipe creates a syrup you can refrigerate or freeze, then stir into four different refreshing thirst-quenchers.
My friends rave about the different taste the cranberry sauce gives to this roast, and I couldn't agree more. I've made the sauce ahead of time and frozen it, which saves preparation time on a busy schedule.