Thankful for my health!

Miraculously, my taste buds seemed to switch back to normal this past Sunday, which was a huge blessing, considering how unhealthy I've been eating over the past few weeks!! And this happened just in time - for Thanksgiving! I successfully pulled off another batch of Chanberry sauce. Inspired by my love for the power of berries, (and a recipe taken from the November 08 issue of Glamour magazine), I present this year's:

"PEP-CHEER-POM Chanberry Sauce - GO BERRIES!"
Place one 12-oz bag of fresh cranberries, 1 cup sugar, 1 1/2 cups pomegranate juice, and a pinch of salt in a medium saucepan. Bring to a boil over medium heat, until the cranberries burst (12-15 minutes), stirring occasionally. Cool. Stir in 1 cup sliced red seedless grapes. Chill several hours before serving. Makes 10-12 servings.

and

Sourdough Stuffing with Pears and Sausage (Cooking Light, NOVEMBER 2005)