Cranberry Sauce

1 bag fresh cranberries

1/2 cup brown sugar

1/2 cup sugar

1 teaspoon cooking sherry.

2 cups water

Bring water, sugars, and sherry to boil. Add cranberries and reduce heat. Allow cranberries to cook for about 10 minutes on low. They should start to pop. Allow to chill and congeal for a few hours in fridge.

Sherlyn Jenkins

Homemade Gravy

		1 stick butter 1 1/2 cups chopped yellow onion (2 onions)
		1/4 cup all-purpose flour
		1 tsp. kosher salt
		1/2 tsp. freshly ground black pepper
		2 cups chicken stock, beef stock, or pan drippings, heated
		1 Tbsp. Cognac or brandy
		1 Tbsp. heavy cream (optional)

1. In a large (10- to 12-inch) sauté pan, cook the butter and onions on medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don’t rush this step; it makes all the difference when the onions are well cooked.
2. Sprinkle the flour into the pan and whisk it in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock and Cognac or brandy, and cook, uncovered, for 4 to 5 minutes, until thickened. Add the cream, if desired, and serve.
3. You can store the gravy, covered, in the refrigerator for several days. Heat it slowly before serving.

Camille Ebert

Pumpkin Pie Dip

1 (8 oz.) package cream cheese

2 c powdered sugar

1 (15 oz.) can pie filling

1 t ground cinnamon

½ t ground ginger

Beat cream cheese and sugar until smooth. Add pie filling, cinnamon and ginger, beating well. Cover and chill 8 hours. Serve with gingersnaps, apple slices and pear slices.

Camille Ebert

Zucchini Jam

6 cups peeled, shredded, zucchini

6 cups sugar

1 ( 16 oz. ) can crushed pineapple, undrained

2 tablespoons lemon juice

1 (6 oz) box peach gelatin

Peel zucchini and remove seeds and shred. In a large stock pot , add the shredded zucchini.
Cook on low heat; til zucchini comes to a boil; stirring often.
It should take 20 minutes for the zucchini to come to a boil.
Continue boiling over low heat; for 10 minutes; keep stirring.
Add the lemon juice, sugar, and pineapple. Cook over medium heat; stirring constantly for 10 minutes more.
Remove pan from heat. Add the box of gelatin; stir for 1 minute.
Ladle jam into sterilized jars, and put in a boiling water bath to seal.
Boil half pint jars for 5 minutes and pint jars for 10 minutes.

Yield: Makes 11 ( 1/2 pint ) jars of jams.

Mischell Shapiro

Beet Jelly and Pickled Beets

4 cups beet water

1 pkg. unsweetened Kool-aid (grape, raspberry, cherry, or strawberry)

1 pkg. MCP Pectin

4 cups sugar

Combine beet water, Kool-aid and pectin in 6-8 quart saucepan. Bring to a boil, stirring occasionally. Boil for 7 minutes. Add sugar all at once. Bring to a boil, stirring constantly. Boil hard for 1 minute. Remove from hear: skim. Pour into hot sterile jars and seal. Makes about 3 pints.

Pickled Beets

4 cups sugar

1 cup Red Wine Vinegar

1 cup White distilled vinegar

2 cups water

1 tsp cloves

1 tsp allspice

1 tbls cinnamon

Combine all ingredients, bring to a simmer, and simmer for 15 mins. Pour over beets that have been cooked until tender and packed in sterilized bottles. Process in a hot water bath for 5 mins.

Mischell Shapiro