No. 1 : Quick Recipe

Cranberry Swirled Feta Dip

  • 12 OZ Feta
  • 1 Cup Non-Fat Greek Yogurt
  • 1 (8 OZ) Neufchatel Cheese
  • ¼ Cup Extra Virgin Olive Oil, plus more for garnish
  • Juice and Zest of 1 Lemon
  • Sea Salt and Crushed Red Pepper Flakes
  • *Cranberry Sauce (your favorite or the easy recipe below)
  • ½ Cup Chopped Toasted and Salted Pistachios
  • 1 TB Honey

Use a food processor to mix the feta, yogurt, cheese, oil, lemon and zest together. Season to taste with salt and red pepper flakes. Serve, topped with cranberry sauce, pistachios and a drizzle of honey.

No. 2 : Kitchen Scoop

​Here’s a way to use that leftover cranberry sauce that’s been languishing in the fridge. OR make this super fast and easy AND yummy FOUR Ingredient recipe:

Easy Cranberry Sauce

  • 1 Cup Raw Sugar
  • 1 Cup Water
  • 12 OZ Cranberries, fresh or frozen
  • 2 Tsp Orange Zest
  • Pinch of Sea Salt

In a saucepan, combine the sugar and water, over medium high heat, stir until the sugar dissolves. Reduce the heat to medium and simmer until the cranberries burst and the sauce begins to thicken – about 10 minutes. Stir in the orange zest and pinch of salt. Let cool. Store in the fridge for up to 5 days if desired.

No. 3 : Clever Idea

I’m on a campaign to use cranberries all year round. They are tangy and add a refreshing pop to almost any recipe – besides which they can be a good source of vitamins and minerals. Cranberries freeze great and you can keep your stash in the freezer for the next 6 months!

No. 4 : Wine FIND of the Week

Sand Point Zinfandel
Lodi California
About $14

The moderate tannins and the deep fruity flavors of this zinfandel make it a delicious pairing with a sweet and savory dip. The zinfandel grape can be made into wine from light to big styles with little or intense oak. All the styles are good with specific foods, but for this recipe, a light-to-medium style like this wine from Lange Twins accentuates the juicy sweet tang of the cranberries. Bonus! It’s an affordable option that has gained both best in class and gold medals from the San Francisco Chronicle and the LA Wine Competition.

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