CREATE A CRANBERRY FEAST

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This recipe makes about a quart of sauce, but you'll want to cook up enough to use in other recipes, too. (You can preserve any surplus by spooning it into hot sterilized canning jars, sealing the containers, and processing them for 10 minutes in a boiling water bath.)

CRANBERRY CRÊPES

Not many folks can resist the delicate flavor of a crêpe dessert, and this one will have your crowd begging for more To prepare 14 to 16 of the French pancakes, sift together—into a large bowl—1 cup of whole wheat pastry flour, 2 teaspoons of baking powder, and 1 teaspoon of salt. Put the mixture aside while you combine 4 beaten eggs, 1-1/3 cups of milk, and 2/3 cup of water. Then make a well in the dry ingredients, pour in the liquid, and stir the mix until the batter is smooth (it will be quite thin).

Next, heat 1 tablespoon of unrefined oil in a 5" skillet and add a small quantity of batter, tilting the pan so that the mixture forms a thin coating over the bottom. Cook the crepe over moderate heat until it's browned (one minute should be plenty), flip the pancake, and briefly cook the other side. Turn the finished crepe out onto a toweldraped baking sheet, cover it with another tea cloth so that it'll retain its moisture, and place the tray in a warm (200°F) oven while you continue cooking the rest of the batter. Prepare each crepe in the same manner. always remembering to add one tablespoon of oil to the skillet before pouring in the batter.

To make the filling, add 1/4 cup of butter to 2 cups of cranberry sauce, and melt the concoction over medium heat. Then dollop several tablespoons of the pipinghot sweet onto each crêpe, and roll the pancake into the characteristic cylindrical shape. Serve the dessert garnished with whipped cream or yogurt topped with fresh, sliced cranberries ... or—for an especially dramatic effect—pour a bit of brandy over ungarnished filled crepes and touch a match to the spirits!

APPLE-CRANBERRY SALAD

This easy-to-make salad can serve as a cool companion to a hot 'n' hearty holiday meal. To prepare the dish, combine 3 cups of sliced apples (leave the skins on for added color), 1 cup of finely chopped walnuts, and 1/2 cup of minced celery. Set the mixture aside while you stir together 3/4 cup of yogurt, 1/4 cup of chopped raw cranberries, 2 tablespoons of mild honey, 1 teaspoon of salt, and the juice of half a lemon. Then simply blend this dressing with the other ingredients and serve the salad on a bed of fresh lettuce or spinach.

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