Bring water and sugar to a boil in a medium saucepan. Add cranberries and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Pour sauce into a bowl, cover and cool completely at room temperature. Refrigerate until serving time

Makes 2 1/4 Cups

Rosemary Hazelnut Cranberry Bread

Add a slice of life to your breadbasket with this sophisticated combination of rosemary, hazelnuts, cranberries and lemon peel.

• 1 2/3 cups sugar
• 2/3 cup vegetable oil
• 1/2 cup buttermilk
• 4 eggs
• 2 teaspoons vanilla
• 1 tablespoon grated lemon peel
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons dried rosemary, crushed
• 1 1/2 cups Ocean Spray(r) Fresh or Frozen cranberries, coarsely chopped OR
• 1 cup Craisins(r) Sweetened Dried Cranberries
• 1/2 cup chopped hazelnuts

Preheat oven to 350 F. Grease 9x5-inch loaf pan.

Combine sugar, vegetable oil, buttermilk, eggs, vanilla, and lemon peel in a large bowl until well blended. Combine flour, baking soda, salt and rosemary in a separate mixing bowl. Add dry ingredients to liquid mixing just until dry ingredients are moistened. Gently stir in cranberries and hazelnuts. Spoon batter into prepared pan.

Bake 1 1/2 hours or until toothpick inserted into bread comes out clean. Cool in pan for 10 minutes; let cool completely on wire rack for at least 2 hours.

Makes 15 Servings

Wild Rice Cranberry Stuffing

Combine cranberries, wild rice and cornbread for a unique, hearty stuffing.

• 2 slices bacon, chopped
• 2 tablespoons butter or margarine
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup peeled, chopped carrot
• 1 cup sliced mushrooms
• 1 cup of Ocean Spray(r) Fresh or Frozen cranberries OR
• 3/4 cup Craisins(r) Sweetened Dried Cranberries
• 2 cups chicken broth
• 4 cups cornbread stuffing
• 1 16-ounce package wild rice, cooked according to package directions

Cook bacon over medium heat in a stockpot until crisp. Remove bacon and set aside.

Add butter to pan and melt over medium heat. Add onion, celery, carrot and mushrooms. Cook, stirring occasionally, for 8 to 10 minutes or until vegetables are tender.

Add cranberries and chicken broth; bring to a boil over high heat. Remove from heat and add stuffing, wild rice and bacon. Serve immediately.

Makes 14 1/2-cup Servings