This unique relish takes just minutes to make and is great as an appetizer with some Brie, or with leftover turkey.
1 can (8 ounces) wholeberry
cranberry sauce
1 cup fresh or frozen
blueberries
1/2 cup chopped walnuts or
pecans

In a medium-sized microwavesafe dish, place cranberry sauce. Microwave on high power until melted, 60 to 80 seconds. Remove from microwave; fold in blueberries and nuts. Serve warm or cover and refrigerate until ready to serve. Makes 16 portions (about 2 tablespoons each). Each portion: About 50 calories, 7g carbohydrate, 2g total fat, 0g saturated fat.

(c) 2007 King Features Synd., Inc.

Cape Cod Cranberry Sauce

An easy do-ahead cranberry sauce - just spoon cooked sauce into an airtight container and refrigerate up to 4 days.
COOK TIME: 10 minutes
TOTAL TIME: 20 minutes
1 bag (12 ounces or 3 cups)
cranberries
1 cup (packed) brown sugar
1/2 cup golden raisins
2 tablespoons cider vinegar
1 stick (3 inches long) cinnamon
1 pinch ground cloves

1 pinch salt
1 large Rome Beauty apple,
peeled, cored and diced

1. In 3-quart saucepan, heat cranberries, brown sugar, raisins, vinegar, cinnamon stick, cloves, salt and 3/4 cup water to boiling over high heat. Reduce heat to medium-low and cook, uncovered, 6 minutes, stirring occasionally. Add diced apple and cook until most of cranberries pop and mixture thickens slightly, about 4 minutes longer. Discard cinnamon stick. Spoon into serving bowl; cover and refrigerate until wellchilled, about 3 hours. Each serving equals: About 85 calories, 15mg sodium, 22g carb.

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(c) 2007 Hearst Communications, Inc. All rights reserved.