Cranberry Ginger Cider

This simple and refreshing beverage is excellent served hot on a brisk winter’s eve or chilled with ice for a spicy summer thirst-quencher.

2 cups real cranberry juice (Try to avoid “juice cocktails” which can have added sugars or the highly processed high fructose corn syrup)

3 cups apple cider

2 table spoons minced fresh ginger

1 Cinnamon stick ( You can use more for garnishes if desired)

Place all ingredients in a sauce pan and place on medium heat for approximately 20 minutes allowing for the flavors to mingle. Strain out ginger and cinnamon stick and serve hot with a cinnamon stick as a garnish/stirrer or place in refrigerator for an hour to cool and serve with ice.

Makes 4-5 cups

Original recipe by Mary Purdy

Cranberry Dishes

Apple Cranberry Crisp
Makes 8 servings
This dessert is perfect for autumn, when cranberries are available and apples are fresh, but you can make it at other times of the year if you buy extra bags of cranberries and freeze them. Brown rice syrup is available at health food stores.

2 large tart apples, peeled and sliced
1/2 cup fresh or frozen cranberries
3/4 cup Grape-Nuts cereal or a cereal of similar consistency.
3/4 cup rolled oats
1/2 teaspoon cinnamon
1/3 cup brown rice syrup
2/3 cup apple juice
1/4 teaspoon cornstarch or arrowroot

Preheat oven to 350°F.

Arrange apple slices in a 9"×9" baking dish, then sprinkle with cranberries. In a bowl, mix Grape-Nuts, oats, and cinnamon, then stir in brown rice syrup. Spread evenly over apples. In a small bowl or measuring cup, mix apple juice and cornstarch or arrowroot, then pour evenly over other ingredients.

Bake for 50 minutes, or until apples are tender.

Yams with Cranberries and Apples
Makes about 6 1-cup servings
This colorful blend of sweet and tart flavors is a perfect addition to any meal.

2 yams
1 tablespoon olive oil
1 large green apple, peeled and diced
1 cup fresh or frozen cranberries
2 tablespoons maple syrup
1/2 cup orange juice

Preheat oven to 350°F.

Peel yams and cut into 1/2-inch cubes (you should have about 4 cups). Toss with olive oil and spread in a 9"×13" baking dish. Top with apple and cranberries.

Mix maple syrup and orange juice and pour over casserole. Cover and bake until yams are tender when pierced with a fork, about 1 hour.