1 acorn squash, cut in half½ cup walnuts, roughly chopped½ cup cranberries, frozen or fresh4 tablespoons brown sugar2 tablespoons butter Preheat the oven 375°.Cut acorn squash in half. Remove seeds.Place acorn squash in a baking dish.Combine walnuts, cranberries and brown sugar.Split the mixture between two halves of the squash.Top each half with 1 tablespoon of butter.Loosely cover squash with foil and bake for 1 hour 15 minutes or until fork inserted into squash goes in easily. 4 boneless chicken breasts or pork1 cup French dressing1 15-oz. can whole cranberry or 1 cup homemade sauce1 envelope onion soup mix Place chicken in slow cooker in a single layer.Whisk together dressing, cranberries and soup mix.Pour over chicken.Cook on low for 6 hours. 1 orange1 12-oz. package fresh or frozen cranberries (rinsed and drained)¾ cup sugar1 tsp. cinnamon1 Tbsp. lemon juice Cut orange into eighths.Evenly chop half of orange and half the cranberries in food processor.Transfer to a bowl.Repeat process with other half of orange and cranberries.Mix in sugar, cinnamon and lemon juice.
Nov 20, 2017