Recipe - Hot And Spicy Cranberry Dip

16 ounce Cranberry sauce; jellied
2 tablespoon Prepared horseradish
2 tablespoon Honey
1 tablespoon Worcestershire sauce
1 tablespoon Lemon juice
1 Clove garlic; minced
One fourth teaspoon Cayenne pepper
Pineapple chunks in juice;
optional
Orange sections; optional
Light pork sausage breakfast
links; cooked and halved

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 recipeludigest Volume 01 Number 419 by "Dorothy Tapping"
unicorn4@usit.net on Dec 30, 1997