Hot and spicy cranberry dip is from Marian Platt, Sequim, Washington If you want to make the appetizer for a large buffet crowd, double the recipe and use a 16-ounce can of cranberry sauce. Be sure to have extra copies of the recipe guests will ask for it!

Ingredients

3/4 cup jellied cranberry sauce

1 to 2 tablespoons prepared horseradish

1 tablespoon honey

1-1/2 teaspoons lemon juice

1-1/2 teaspoons Worcestershire sauce

1/8 to 1/4 teaspoon cayenne pepper

1 garlic clove, minced

Miniature hot dogs or smoked sausage links,

warmed

Sliced apples or pears

Method

1 In a small saucepan, combine the first seven ingredients; bring to a boil, stirring constantly. 

Reduce heat. Cover and simmer for 5 minutes, stirring occasionally. 

Serve warm with sausage and/or fruit. Yield: 3/4 cup.