For a festive garnish, add a pitted tart cherry and a quartered slice of orange on a cocktail pick to each glass.

Ingredients:
4    Tbsp FruitFast Montmorency Tart Cherry Juice Concentrate*
1/2     cup orange juice
1/2     cup orange liqueur such as grand mariner, curacao or cointreau
1     bottle (750 ml) champagne or sparkling wine

* Place 4 Tbsp cherry juice concentrate in a large measuring cup, fill to make 1-1/2 cups.

Directions:
In a large pitcher, combine cherry juice, orange juice and liqueur. Chill at least 1 hour or up to 24 hours. Just before serving stir cherry mixture. Tilt pitcher; slowly pour in champagne. Stir gently. Serve in champagne flutes or wine glasses.

Yield: 8 servings

Ingredients:
4       cups cubed (1 inch chunks) peeled butternut squash (1 small squash about 1-1/4 lb)
3/4   cup Brownwood Acres Dried Tart Cherries
1/2   cup boiling water
1       small onion, cut into thin wedges
2       Tbsp unsalted butter
2       Tbsp maple syrup
1/4    tsp salt

Directions:
Heat the oven to 375 degrees. Spread the acorn squash in a single layer on a greased or sprayed 15×10-inch jelly roll pan or shallow roasting pan. Bake for 15 minutes. Meanwhile, combine cherries and boiling water; set aside to plump.

Add the onion wedges to pan with the squash. Drizzle butter over the vegetables; toss well. Bake 10 minutes. Drain cherries; add to pan. Drizzle syrup over vegetables; toss well. Continue baking 5 to 10 minutes or until vegetables are tender and glazed. Sprinkle with salt.

Yield:  8 (1/2 cup) servings

Tip: to cut preparation time, look for 18 ounce packages of peeled, diced butternut squash at some supermarkets