ONLINE EXTRA — CRANBERRY CREATIONS: Cranberry-Cherry Relish . . . Cranberry-Pecan Tassies . . . Cranberry-Jalapeno Chutney, etc.

Cranberry-Cherry Relish

1 pound fresh cranberries

2 cups sugar

½ cup cranberry juice

Juice and zest from 1 orange

1 cup dried cherries

Combine cranberries, sugar, juices and zest in a medium saucepan; heat to a boil over me-dium-high heat. Cook until most of the berries pop open, about 10 minutes.

Skim foam off the surface with a metal spoon; stir in the cherries. Set aside to cool to room temperature, 30 minutes. Transfer to a medium bowl; cover. Refrigerate at least 3 hours.

Yield: Serves 2.

Approximate nutritional analysis per serving: 198 calories, no fat, no cholesterol, 49 grams carbohydrates, 1 gram protein, 0.3 milligrams sodium, 2 grams fiber.

Cranberry-Pecan Tassies

CRUST:

4 ounces cream cheese, softened

½ stick butter

1 cup sifted flour

FILLING:

1 egg

¾ cup packed brown sugar

1 tablespoon butter, melted

1 teaspoon vanilla

1 8 teaspoon salt

¾ cup cranberries, chopped

2/3 cup chopped pecans

For crust, combine cream cheese and butter in a medium bowl until well blended. Stir in flour; mix until dough forms. Wrap in plastic; refrigerate 1 hour.

Heat oven to 325 degrees. Shape dough into 1-inch balls. Press individual balls into un-greased miniature muffin tins to form tarts.

For filling, beat egg, sugar, butter, vanilla and salt with a mixer on medium speed until creamy; fill tarts half full. Combine cranberries and nuts in a medium bowl; divide equally among the tarts. Bake until set and lightly brown around the edges, about 35 minutes. Cool in pan.

Yield: 24 pieces.

Approximate nutrition analysis per tart: 110 calories, 53 percent of calories from fat, 7 grams fat (3 grams saturated0, 20 milligrams cholesterol, 12 grams carbohydrates, 1.5 grams protein, 49 milligrams sodium, 0.6 grams fiber.

Cranberry-Jalapeno Chutney

1 12-ounce can whole-berry cranberry sauce

2 tablespoons finely chopped white onion

1 jalapeno chili, seeded, finely chopped

1 tablespoon lime juice

2 teaspoons sugar

¼ teaspoon salt

Freshly ground pepper

Mix together all ingredients in a large bowl; cover. Refrigerate 2 hours or up to 3 weeks. Serve at room temperature with turkey.

Yield: 3 cups.

Approximate nutritional analysis per ¼-cup serving: 45 calories, no fat, no cholesterol, 12 grams carbohydrates, no protein, 55 milligrams sodium, 0.5 grams fiber.

Cranberry, Corn and Pepper Salsa

2 tablespoons vegetable oil

1 each, ribbed, seeded, diced: green bell pepper, red bell pepper

½ medium red onion, diced

1 12-ounce bag cranberries

2 10-ounce cans each corn, drained

2 cups sugar

1½ cups cider vinegar

1 piece (2 inches long) ginger root, grated

2 teaspoons crushed red pepper flakes

Heat the oil in a large skillet over medium-high heat. Cook peppers and onion, stirring of-ten, until vegetables begin to soften, about 3 minutes.

Add cranberries; cook, stirring frequently, 5 minutes; add corn, sugar, vinegar, ginger and red pepper flakes. Cook, stirring often, until slightly thickened, about 5 minutes; set aside to cool completely, about 1 hour. Refrigerate at least 8 hours before serving with turkey or pork.

Yield: 4 cups.

Approximate nutrition analysis ¼-cup serving: 161 calories, 11 percent of calories from fat, 2 grams fat (0.3 grams saturated), no cholesterol, 37 grams carbohydrates, 1 gram protein, 115 milligram sodium, 2 grams fiber.

Cranberry Nut Loaf

¾ cup packed dark brown sugar

1 stick unsalted butter, softened

1 tablespoon plus 1 teaspoon frozen orange juice concentrate, optional

1 teaspoon each: vanilla, ground cinnamon

¼ teaspoon each: ground nutmeg, salt

2 eggs

½ cup each: flour, cornmeal

1½ teaspoons baking powder

1 teaspoon baking soda

1 12-ounce package fresh cranberries

1 cup pecans, toasted, chopped (see note)

Heat the oven to 350 degrees. Cream together brown sugar and butter in a large bowl with a mixer on medium-high speed. Add the orange juice concentrate, vanilla, cinnamon, nut-meg and salt. Beat in the eggs until combined; set aside.

Combine the flour, cornmeal, baking powder and baking soda; add to the creamed butter mixture, gently beating with a spoon just until the flour disappears. Fold in the cranberries and pecans.

Pour the batter into a buttered 9-by-5-inch loaf pan. Bake until a toothpick inserted into the center of the loaf comes out clean, about 55 minutes. Cool in the pan 30 minutes; turn out onto a wire rack; cool completely.

Note: Toast pecan halves in single layer on a baking sheet in a 400-degree oven 5 minutes.

Yield: Serves 10.

Approximate nutritional analysis per serving: 308 calories, 54 percent of calories from fat, 19 grams fat (7 grams saturated), 66 milligrams cholesterol, 33 grams carbohydrates, 4 grams protein, 279 milligrams sodium, 3 grams fiber.

Cranberry-Kissed Sweet Potatoes

4 medium sweet potatoes, peeled, cut into ¾-inch cubes

13 cup orange juice

½ stick butter, cut into small cubes

1¼ cups fresh cranberries

¼ cup packed brown sugar

Zest from ½ orange

½ cup toasted slivered almonds, optional

Combine sweet potatoes, orange juice and butter in a large microwave-safe bowl; cover with plastic wrap. Heat on high (100 percent power), stirring occasionally, 12 minutes.

Stir in cranberries and brown sugar; cover. Heat on high until potatoes are tender and cranberries burst, about 5 minutes. Toss mixture with orange zest; stir in almonds if desired.

Yield: Serves 8.

Approximate nutritional analysis per serving: 142 calories, 36 percent of calories from fat, 6 grams fat (4 grams saturated), 15 milligrams cholesterol, 22 grams carbohydrates, 1 grams protein, 64 milligrams sodium, 3 gram fiber.

Herb-Crusted Smoked Pork Tenderloin with Cranberry Sage Chutney

2 teaspoons. fresh rosemary, chopped

2 teaspoons fresh Italian flat-leaf parsley, chopped

2 teaspoons fresh sage, chopped

1 teaspoons fresh thyme

1 teaspoons salt

¼ cup brown sugar

½ teaspoons pepper

2 small pork tenderloins, trimmed, about 1 pounds each

1 tablespoons Dijon mustard

Combine fresh herbs, salt, sugar and pepper in a small bowl. Brush tenderloins with mus-tard, or using your hands, rub mustard on tenderloins.

Spread herb mixture on a rimmed sheet pan and roll tenderloins in herbs to coat.

Heat grill on high.

Place tenderloins on grill serving side down and cook until meat begins to turn white up the sides of the tenderloins. Flip over and grill on opposite sides. When tenderloins are completely white, tent with foil to create a smoker effect, allowing them to grill and smoke until they reach 135 degrees on a meat thermometer.

Remove from heat and let rest for 15 minutes before slicing. Meat should continue to cook while resting, reaching an internal temperature of 145 degrees.

Yield: Serves 8.

Cranberry Sage Chutney

2 tablespoons olive oil

1 small onion, finely chopped

2 cups fresh cranberries

½ cup brown sugar

Zest of 1 orange

1 cup orange juice

¼ cup golden raisins

1 teaspoon grated fresh ginger

¼ cup cider vinegar

1 teaspoon salt

1 teaspoon dry mustard

1 teaspoon fresh sage, chopped

Heat olive oil in large, nonreactive pan. Add onion and saute until caramelized. Place re-maining ingredients, except sage, into the pan and cook over medium-low heat. Continue stirring until the sugar dissolves.

Increase the heat and boil until the berries pop and mixture thickens slightly, 5 to 10 min-utes or longer. Stir in the sage.

Serve as an accompaniment to pork tenderloin.

Yield: About 2 cups.

Poppy Seed Cranberry Bread

1½ cups all-purpose flour

1 cup white whole wheat flour

½ cup sugar

2 tablespoons poppy seeds

1 tablespoon baking powder

½ teaspoon salt

¼ cup egg substitute (or one egg)

1 cup fat-free milk

1/3 cup canola oil

1 tablespoon pure vanilla extract

2 teaspoons finely grated lemon peel

¾ cup dried and sweetened cranberries, such as Craisins

Cooking spray

Preheat oven to 350 degrees.

In a large bowl, combine the flours, sugar, poppy seeds, baking powder and salt. In a small bowl, beat the egg substitute, milk, canola oil, vanilla and lemon peel.

Stir wet ingredients into dry ingredients just until moistened. Gently fold in dried cran-berries. Pour into an 8-inch-by-4-inch-by-2-inch loaf pan that has been lightly coated with cooking spray.

Bake for 40 to 50 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing loaf from the pan to a wire rack to cool completely.

Yield: 1 loaf (12 slices).

Approximate nutritional analysis per slice: 216 calories, 7 fat grams, 33 grams carbohy-drates, 1.5 grams fiber, 4.5 grams protein, trace cholesterol, 215 milligrams sodium.

Cranberry Oatmeal Chews

1 cup packed brown sugar

½ cup granulated sugar

½ cup unsalted butter, softened

2 tablespoons light corn syrup

2 teaspoons vanilla

2 egg whites

1 egg

3 cups old-fashioned rolled oats

1½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ground nutmeg

½ teaspoon salt

1 cup dried cranberries

Preheat oven to 350 degrees. Combine brown sugar, sugar, butter, corn syrup, vanilla, egg whites and egg in medium mixing bowl. Beat at medium speed of an electric mixer until well blended. Stir in oats and let stand 5 to 10 minutes.

Meanwhile, combine flour, baking soda, cinnamon, nutmeg and salt. Stir dry ingredients into oat mixture, blending well. Fold in cranberries.

Drop by scant tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or coated with nonstick vegetable cooking spray.

Bake 10 minutes or until lightly browned around edges. Remove cookies to wire rack to cool.

Yield: 4½ dozen cookies

Approximate nutritional analysis per cookie: 66 calories, 28 percent of calories from fat, 2 grams fat (1 gram saturated), 8 milligrams cholesterol, 11 grams carbohydrates, 1 gram pro-tein, 49 milligrams sodium, 1 gram dietary fiber.

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