Just in time for the holiday season, here’s a twist on an old standby. Lower in sugar, but not low in taste.
1 cup water
1 cup fresh or frozen cranberries
2 T. maple syrup
splash of orange juice
1 T. chili powder or to taste
Combine water, cranberries and maple syrup in a small pan and bring to a boil. More water may be required. Boil until cranberries “pop” and tenderize a bit. Add remainder of ingredients and reduce heat to low, and simmer until desired thickness is achieved.
Canadian Thanksgiving was this past weekend. American Thanksgiving is just around the corner. Here is an easy dessert that is slightly different then pumpkin pie.
1 package yellow cake mix
1/2 c. melted margarine
1/4 c. solid margarine
4 c. canned pumpkin (not pie filling)
1/2 c. brown sugar
3/4 c. white sugar
2/3 c. milk
1/2 tsp. cinnamon
1/2 c. chopped almonds
Reserve one cup dry cake mix crumbs. Combine remaining cake mix crumbs, 1/2 c. melted margarine and 1 egg, beaten. Press into a 9 x 13 pan. Combine pumpkin, eggs, brown sugar, 1/4 c. white sugar, milk and cinnamon. Spread over base. Combine reserved cake mix crumbs, almonds, 1/2 c. white sugar and solid margarine. Mix until crumbly (I usually use a pastry blender). Bake at 350 for one hour or until a toothpick inserted in the center comes out clean. Serve with whipped cream or ice cream. Serves at least ten.