Instructions: "Tart and tangy, these crackers capture the distinctive flavor of cranberries. Serve them with wine or apple juice as an ideal starter for a fall picnic. 325 F. 20 to 25 minutes Preheat oven to 325 F.

Stir together the flours and salt in a large bowl or in the food processor.

Cut in the butter until the mixture resembles coarse meal.

Add the cranberry sauce and blend to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to about 1/8 inch thick.

With a cookie cutter or a small glass, cut the dough into 2-inch circles.

Prick all the way through each circle with a fork in 2 or 3 places. Bake for 10 minutes. Brush the tops with egg white and continue baking another 10 to 15 minutes, or until lightly browned and crisp. Cool the crackers on a wire rack.

Yield: 50-60.

VARIATIONS: For a crunchier cranberry cracker, add 1/4 cup Grape Nuts cereal or chopped, toasted walnuts with the flours. If necessary, add additional cranberry sauce.

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