Fresh Spinach Salad with Warm Balsamic Vinegar Dressing

1/3 c balsamic vinegar bring to boil reduce to 1/4 c
Add:
2 T red wine/chicken broth
2 T whole cranberry sauce
2 T Olive oil
salt
Cook together and use as dressing on:

Washed Spinach leaves
Red onions
Dried Cranberries
Cut Squash
Goat cheese crumbles (optional)

Easy Cranberry Pork Chops

6 Pork Chops
(1/2-3/4 inch thick)

2 cups whole cranberry sauce (1 can)
Juice & grated rind of 1 orange

Bake Covered 325 degrees in oven @ 1 1/2 hours or crock pot till done!

Serve with rice and mixed frozen vegtables is good and easy!

Maple Cranberry Sweet Potatoes

6 medium Sweet Potatoes, cut into chunks
Pinch of Salt
Boil sweet potatoes in salt water till tender. Place in greased 9x13 pan.

1 cup Maple Syrup
1 1/2 cups whole uncooked Cranberries
3 T Butter
On low heat, bring syrup to a boil reduce, stir in cranberries and butter cook about 5 minutes.
Pour mixture over sweet potatoes. Bake 400 degrees for 20 minutes.
Topped with chopped Walnuts if desired.

Spinach Cranberry Salad

Salad Mix
6 cups (10 oz) spinach leaves
1 can (11 oz) mandarin orange segments, drained
1/2 cup dried cranberries
1/3 cup red onion thinly sliced
Mix ingredients in a large salad bowl. Add vinaigrette and pecans before serving.

Toasted Pecans
1/2 cup pecan halves (2 oz)
2 T sugar
Heat in nonstick skillet over medium heat about 5 minutes, stirring constantly, until sugar begins to caramelize. Transfer to waxed paper. Let cool; break apart. Sprinkle over salad.

Cranberry Vinaigrette
1/3 c olive oil
3 T cranberry-flavored/white wine vinegar
2 T sugar
1 t Dijon Mustard
1/4 t salt
Shake ingredients in tightly cover container. Toss dressing with salad ingredients.