Hot and Spicy Cranberry Dip

Categories: Appetizers | Snacks

Serves: 16 Servings

Ingredients:

16 oz Cranberry sauce; jellied
2 tb Prepared horseradish
2 tb Honey
1 tb Worcestershire sauce
1 tb Lemon juice
1 Clove garlic; minced
1/4 ts Cayenne pepper
Pineapple chunks in juice;
-optional
Orange sections; optional
Light pork sausage breakfast
-links; cooked and halved

Instructions:
Seeing I haven't posted in quite a while, I thought that I would post
lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I
only have 44 formatted. Plan on formatting the rest this week. Hope you all
enjoy these.

In a medium saucepan, combine the first seven ingredients; bring to a boil.
Reduce heat; cover and simmer for 5 minutes. Serve warm with pineapple,
oranges, and sausages if desired.

Yield: 2 cups

Serving Size: 2 Tablespoons

Calories: 53, Total Fat: trace, Calories from Fat: 1%, Saturated Fat:
trace, Cholesterol: 0, Sodium: 38mg, Carbohydrate: 14gm, Protein: trace

NOTES : The festive dip featuring cranberries makes appearances at all of
our holiday gatherings. The spices really lend a delicious difference.
Recipe by: Dorothy Pritchett, Wills Point, Texas

Posted to recipelu-digest Volume 01 Number 419 by "Dorothy Tapping"
on Dec 30, 1997

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