Doable Feast

1 cup water
1 cup sugar
1 (12-ounce) package cranberries
2 fresh jalapeños, seeded and finely chopped
1 tablespoon fresh cilantro
½ teaspoon cumin
2 to 3 green onions, sliced
1 tablespoon fresh lime juice

1. Combine water and sugar in a saucepan. Bring to a boil. Add cranberries. Return to a boil; cook 10 minutes without stirring. Pour into a bowl and allow to cool.
2. Add remaining ingredients and mix lightly. Refrigerate. Serve chilled or at room temperature. Serves 8.

"Relish the Holidays," Nov. 2006.

2 cups pomegranate juice
1 1/2 cups port (sweet wine)
2 tablespoons balsamic vinegar
1/4 cup honey
1 tablespoon cornstarch
1 cup defatted turkey drippings or lower-sodium chicken broth
3 tablespoons butter

1. Combine pomegranate juice, port, vinegar and honey in a saucepan and bring to a boil. Boil 15 minutes or until sauce is reduced to about 2 cups.
2. Combine cornstarch and 1 tablespoon turkey drippings; stir and add to remaining drippings. Combine with pomegranate mixture and cook 1 to 2 minutes or until thick enough to coat a spoon.
3. Remove from heat; add butter 1 tablespoon at a time and stir until smooth. Yield: 2 1/2 cups.

Recipe by Marge Perry, "Relish the Holidays," Nov. 2006.

Glaze:
1 tablespoon cornstarch
1/3 cup pomegranate juice
1/4 cup honey
2 tablespoons balsamic vinegar
1/8 teaspoon cardamom (optional)

Turkey:
1 (12- to 14-pound) turkey
1 teaspoon salt
1/4 teaspoon black pepper

1. To make the glaze, in a small saucepan, dissolve cornstarch in half the pomegranate juice; stir in remaining juice, honey, vinegar and cardamom. Bring to a boil; cook 1 minute, whisking until smooth.
2. To make the turkey, preheat the oven to 375F. Remove giblets and neck from turkey and rinse, inside and out, with cold water. Pat dry. Sprinkle evenly with salt and pepper.
3. Coat a rack and shallow roasting pan with cooking spray; place turkey breast side up on the rack. Roast 1 1/2 hours; rotate pan and roast 1 hour. Brush about half the glaze over entire surface; return to oven. Roast 10 minutes longer; repeat with remaining glaze and roast 10 minutes longer or until turkey reaches 165F. Let turkey stand 10 minutes before carving. Serves 12.

Recipe by Marge Perry, "Relish the Holidays," Nov. 2006.

Per serving: 280 calories, 11g fat, 32g prot., 11g carbs., 0g fiber, 370 mg sodium.

1/2 pound bacon
3 cups chopped leeks (from 4 medium leeks)
3 celery stalks, chopped
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon ground cumin
1 pound shitake mushrooms, stems removed and caps cut in thin slices
1 cup dried apricots, cut in thin strips
1 pound hearty French bread, cut in 1/2-inch pieces
2 1/2 cups lower-sodium chicken broth
2 tablespoons melted butter
2 eggs, slightly beaten

1. Cook bacon in a large skillet. Remove, transfer to a plate lined with paper towels, pat dry and chop.
2. Add leeks, celery, salt, black pepper, thyme and cumin to skillet. Sauté 10 minutes. Add shitakes; cook 5 minutes or until mushrooms are softened. Remove from heat; stir in apricots and bread. (Stuffing can be made one day ahead up to this point.)
3. Preheat oven to 350F.
4. Toss bread mixture with reserved bacon, broth, butter and eggs; transfer to a 13-by-9-inch baking dish coated with cooking spray.
4. Cover with foil and bake 15 minutes. Remove foil and bake 20 minutes longer or until heated through and lightly crisped on top. Serves 12.

Recipe by Marge Perry, "Relish the Holidays," Nov. 2006.

Per serving: 353 calories, 12g fat, 14g prot., 51g carbs., 6g fiber, 1046mg sodium.