TASTY CRANBERRY TREATS ~ CRANBERRY MARGARITAS / SASSY CRANBERRY SALSA / CRANBERRY-GLAZED BRIE

IF YOU CAN'T GET YOUR FILL of CRANBERRIES THROUGHOUT

the HOLIDAY SEASON ~

TRY THESE TASTY APPETIZERS

~ while sipping

CRANBERRY MARGARITAS

(compliments of Rachael Ray - 30 Minute Meals)

1 1/4 cup cranberry juice

1/2 cup sugar

1 1/2 cup fresh cranberries

3/4 cup fresh squeezed lime juice

3/4 cup tequila

1/2 cup Grand Marnier

ice

Mix all ingredients, except ice. Pour half in blender and fill the rest of blender

with ice. Blend. Repeat with second batch.

(2 medium pitchers)

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SASSY CRANBERRY SALSA

1 unpeeled orange, quartered and seeded

2 cups cranberries

2/3 cup sugar

pinch salt

1/2 chopped green pepper

2 seeded and finely chopped jalapeno peppers

3 Tbsp. chopped fresh cilantro

1/2 cup toasted chopped pecans

Coarsely chop orange quarters in food processor. Add cranberries, sugar, and salt; pulse 2-3 times until cranberries are coarsely chopped. Transfer to bowl and add green pepper, jalapeno peppers, cilantro and pecans. Chill and serve with Terra Vegetable Chips or favorite corn chips. (3 cups)

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CRANBERRY~GLAZED BRIE

(for 1 ~ 8-inch 2.2 pound Brie cheese wheel)

Cranberry marmalade:

3 cups fresh cranberries

3/4 cup firmly packed brown sugar

1/2 cup dried cranberries or currants

1/3 cup orange juice

1/4 tsp. dry mustard

1/4 tsp. ground ginger

1/8 tsp ground allspice

1/8 tsp. ground cardamom

1/8 tsp ground cloves

Combine all ingredients in heavy saucepan. Cook over medium-high heat until most of the berries pop,stirring frequently, about 5 minutes.

(Cover and refrigerate until ready to use.)

For cheese:

Using sharp knife, cut circle in top rind of cheese, leaving 1/2 inch border.

Carefully remove center circle of rind. Spread with cranberry marmalade.

Serve at room temperature on pear and apple slices or crisp crackers.