Sort through cranberries, discarding stems and any bad ones. Rinse with cold water and chop finely with a knife or food processor. Place chopped cranberries in a medium mixing bowl. Add remaining ingredients and mix well with a spoon. Spread keeps in the refrigerator for 3-4 days. Makes about 1 cup cranberry spread: about 8 servings.

Cook's Notes: Spreadng suggestions are melba toast, toasted pita chips, thin slices of French bread, cucumber slices, mini rice cakes, lowfat crackers.

at Whole Foods Market in Dallas, Tx. Carol helped develop the recipes for the second edition of the American Heart Association's ___Low-Fat,

>From the Chef's Classes recipe collection of Terri Sonleitner Law <madcook@gte. Net> Formatted to MasterCook on 3/5/98 by Tsl.

Per serving: 41 Calories; less than one gram Fat (3% calories from fat); 2g Protein; 8g Carbohydrate; 2mg Cholesterol; 64mg Sodium.