Free Recipe Holiday Cranberry Spread
Recipe Type: A Recipes
Recipe Preparation: cook
Cooking Ingredients for Holiday Cranberry Spread Recipe
3/4 c Fresh cranberries
3 oz Nonfat cream cheese;
-softened
3 tb Honey; or creamed honey
1 tb Chopped walnuts; or pecans
1/2 ts Orange zest
1 tb Orange juice
Holiday Cranberry Spread Preparation
Sort through cranberries, discarding stems and any bad ones. Rinse with cold water and chop finely with a knife or food processor. Place chopped cranberries in a medium mixing bowl. Add remaining ingredients and mix well with a spoon. Spread keeps in the refrigerator for 3-4 days. Makes about 1 cup cranberry spread: about 8 servings. Cook”s Notes: Spreadng suggestions are melba toast, toasted pita chips, thin slices of French bread, cucumber slices, mini rice cakes, lowfat crackers. Cook”s Notes: Presented by Carol Ritchie at a December, 1997 cooking class at Whole Foods Market in Dallas, TX. Carol helped develop the recipes for the second edition of the American Heart Association”s ___Low-Fat, Low-Cholesterol Cookbook__, (c) 1997. >From the Chef”s Classes recipe collection of Terri Sonleitner Law <madcook@gte.net> Formatted to MasterCook on 3/5/98 by TSL. Per serving: 41 Calories; less than one gram Fat (3% calories from fat); 2g Protein; 8g Carbohydrate; 2mg Cholesterol; 64mg Sodium. Recipe by: Carol Ritchie @ Whole Foods Market Class, 12/97 Posted to EAT-LF Digest by Terri Sonleitner Law <madcook@gte.net> on Dec 12, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 8
How Do You Cook Holiday Cranberry Spread?
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