Cinnamon Cranberry Syrup
Source: Fast and Healthy magazine, November/December 1993
Yield: 2 cups

1/4 cup sugar
4 teaspoons cornstarch
1 cinnamon stick
2 cups cranberry juice cocktail

In medium saucepan, combine sugar, cornstarch and cinnamon stick. Stir in cranberry juice cocktail. Cook and stir over medium heat until mix-ture boils and slightly thickens. Re-move cinnamon stick. Serve warm or cool.

Cranberry Buttermilk Pancake Mix
Source: Fast and Healthy magazine, November/December 1993
Yield: 16 pancakes; 8 servings

1 1/4 cups all purpose flour
3/4 cup whole wheat flour
1/2 cup buttermilk powder
1/2 cup dried cranberries, chopped
1 tablespoon sugar
1 1/2 teaspoons baking soda
1/4 teaspoon cinnamon
Dash salt

Lightly spoon flour into measuring cup; level off. In large bowl, combine all ingredients and blend well. Store tightly covered.

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To prepare pancakes, spray griddle or large skillet with nonstick cooking spray. Heat griddle to 350F. Add 1 3/4 cup water and 2 eggs to flour mixture; beat until smooth. Pour about 1/4 cup batter onto hot griddle for each pancake. Cook 1 1/2 to 2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1 1/2 to 2 minutes.