3 large egg whites, at room temperature
1/4 tsp cream of tartar
3/4 cup sugar
1/4 cup canned cranberry sauce, whole berry
1/3 cup dried cranberries, about 80 cranberries
Preheat oven to 200 F. Coat 2 large sheet pans with cooking spray or cover with parchment paper.
Using an electric mixer, beat egg whites and cream of tartar until stiff peaks form; gradually beat in sugar until mixture is very stiff and shiny. Stir in cranberry sauce (you can add a few drops of red food coloring at this point, if desired); beat for 1 minute.
Drop batter by teaspoonfuls onto prepared sheet pans; press 1 dried cranberry into the top of each cookie.
Bake for approximately 2 hours, turning off the oven after 15 minutes. Cool completely before removing from pans. Store in airtight containers.
6 cups rolled oats
1/4 cup wheat germ OR 1/4 cup wheat bran
1/4 cup chopped almonds, peanuts, OR cashews
1/4 cup unsweetened coconut flakes – optional
1/4 cup honey
1/4 cup vegetable oil
1/4 cup raisins OR dried cranberries – optional
In a large bowl, mix oats, wheat germ or bran, nuts, and coconut.
In small saucepan, heat honey and oil until thin and runny.
Add honey mixture to oat mixture and blend well.
Spread granola thinly and evenly on 2 greased cookie sheets and bake in 375 degree oven for 15 minutes, or until lightly browned.
Stir raisins or cranberries into granola.
1 1/2 Cups boiling water
1 Package (8 serving size) Jell-O cranberry flavored gelatin or any red flavor
1 Can whole berry cranberry sauce
1 Cup cold water
1/2 tsp cinnamon
1 Medium apple, chopped
Stir boiling water into gelatin in a large bowl for 2 minutes or until completely dissolved. Stir in cranberry sauce, cold water, and cinnamon. Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves a definite impression.
Stir in chopped apple, and pour into mold.
Refrigerate 4 hours or until firm. Unmold and garnish as desired. Store leftover gelatin in refrigerator
2 medium acorn squash
1/2 pound ground turkey
1/2 cup cooked wild rice
1/2 cup chopped, peeled tart apple
1/2 cup chopped fresh or frozen cranberries
1/4 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
Cut squash in half and discard seeds; set squash aside. In a skillet over medium heat, cook turkey until no longer pink; drain. Add egg, rice,apple, cranberries, celery, salt, parsley, allspice and cardamom. Spoon into squash halves; place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Fill dish with hot water to a depth of 1/2 in. Cover and bake at 350 degrees F for 25 minutes. Uncover; bake 20-25 minutes longer or until the squash is tender.