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!
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,
Sliced apples or pears
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.
|Hot and spicy cranberry dip|