Find Information About:

Drugs & Supplements

Get information and reviews on prescription drugs, over-the-counter medications, vitamins, and supplements. Search by name or medical condition.

Pill Identifier

Pill Identifier

Having trouble identifying your pills?

Enter the shape, color, or imprint of your prescription or OTC drug. Our pill identification tool will display pictures that you can compare to your pill.

Get Started

My Medicine

Save your medicine, check interactions, sign up for FDA alerts, create family profiles and more.

Get Started

WebMD Health Experts and Community

Talk to health experts and other people like you in WebMD's Communities. It's a safe forum where you can create or participate in support groups and discussions about health topics that interest you.

  • Second Opinion

    Second Opinion

    Read expert perspectives on popular health topics.

  • Community


    Connect with people like you, and get expert guidance on living a healthy life.

Got a health question? Get answers provided by leading organizations, doctors, and experts.

Get Answers

Sign up to receive WebMD's award-winning content delivered to your inbox.

Sign Up

Hot Spiced Cranberry Cider

Journal as: 1 cup of fruit juice

You can also add all of the ingredients to a slow cooker and heat on HIGH until nice and hot, then reduce heat to LOW to keep warm through the evening.

6 cups apple cider
5 cups Ocean Spray Light Cranberry Juice Cocktail (contains Splenda)
3 tablespoons packed brown sugar
4 cinnamon sticks
1 1/2 teaspoons whole cloves
3/4 lemon, thinly sliced

  • Add apple cider, light cranberry juice cocktail, brown sugar, cinnamon sticks, cloves, and lemon slices. Bring to a boil, reduce heat, and simmer for 15-20 minutes.
  • Remove cinnamon, cloves, and lemon slices with a slotted spoon. Serve hot.

Yield: 11 servings (about 1 cup each)

Per serving: 93 calories, 0 g protein, 23 g carbohydrate, 0.2 g fat (0 g saturated fat), 0 mg cholesterol, 0.2 g fiber, 6 mg sodium. Calories from fat: 2%.

Light Cran-Raspberry Sauce

Journal as: 1 tsp "jam, jelly, honey, or syrup" OR
Journal 2 servings (1/4 cup) as 1/2 cup "canned fruit in heavy syrup or frozen sweetened"

I use this sauce as a topping for desserts, a sauce for meats, or a dip for appetizers.

12-ounce bag cranberries
12-ounce bag frozen red raspberries (about 3 cups fresh)
2 cups orange juice or apple cider (or water)
Zest from 1 orange, finely chopped
1 cup granulated sugar
1 envelope Knox unflavored gelatin (1/4 ounce)
2/3 cup Splenda or Equal Spoonful (or 16 packets Equal sweetener)

  • Combine cranberries, raspberries, juice or water, orange zest, and sugar in nonstick medium saucepan. Bring just to boiling. Reduce heat to medium-low and boil gently, uncovered, stirring occasionally, for about 8 minutes or until cranberry skins pop. Sprinkle the gelatin powder over the top, stir, and continue to boil gently for about 4 more minutes or until skins pop.
  • Remove from heat; use a potato masher to mash mixture slightly. Stir in the sweetener. Pour into serving dishes, cover and chill until ready to serve.

Yield: 4 1/2 cups (about 36 servings if 1/8 cup per serving)

Per serving: 38 calories, 0.5 g protein, 9 g carbohydrate, 0 g fat (0 g saturated fat), 0 mg cholesterol, 1 g fiber, 1 mg sodium. Calories from fat: 2%.

Healthy Recipe Finder

Browse our collection of healthy, delicious recipes, from WebMD and Eating Well magazine.

Top searches: Chicken, Chocolate, Salad, Desserts, Soup

Healthy Recipe Finder