CRANBERRY FRUIT CONSERVE, MY WAY.

For Thanksgiving this year, I gave this recipe of Ina Garten's a try; of course, I changed it a bit for two reasons: 1) I have to be in control just a bit and 2) everything can be improved upon. I think I did improve it quite a bit and wanted to share my version with you. I doubled this. I love cranberries and they rank right up there with blueberries for nutritional qualities. I hope you give it a try for Christmas perhaps. It stores wonderfully in the refrigerator to enjoy with everything from a bowl of cereal, a turkey sandwich, to a cup of greek yogurt....be adventurous with your taste buds!

Ingredients: I doubled everything, excepted noted.

• 1 (12-ounce) bag of fresh cranberries, cleaned
• 1 3/4 cups sugar (this I did not double, cranberries should taste like cranberries, not candy!)
• 1 Granny Smith apple, peeled, cored, and chopped
• 1 orange, zest grated and juiced (if doubling the recipe, use juice of 1 orange and peel and chop the second orange)
• 1 lemon, zest grated and juiced
• 3/4 cup raisins, soaked in 1 jigger orange liqueur (I used Gran Marnier.)
• 3/4 cup chopped walnuts or pecans

Directions

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices, drain the orange liqueur from the raisins-add it, and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

GINGERBREAD, HUBBY STYLE

Last weekend was my birthday and as always my wonderful husband makes my day especially special. I awoke to kitchen sounds, despite his attempt to be quiet. I heard clanging measuring spoons, a mixer on low speed...quiet, quiet, a general bustling and rising excitement wafted into my room. To my surprise, my hubby was making one of my favorite recipes just for me, gingerbread. It turned out delicious despite his lack of experience with baking. I was so pleased and would have been even if it had flopped. I am truly blessed with a great husband and, believe me, I know it.

Here is the recipe for you, in case you decide you'd like to surprise someone special on any day. Have fun!

GINGERBREAD

1 stick butter, softened

1/2 cup sugar

1 cup molasses

1 egg

2 1/4 cups flour

1/2 tsp salt

2 tsp baking powder

1 tsp baking soda

2 tsp ginger

2 tsp cinnamon

1/2 tsp ground cloves

1 cup boiling water

optional:

1 tsp grated orange zest

1/2 cup chopped nuts

Heat oven to 350 degrees. Beat butter with sugar and molasses. Mix in egg. Sift dry ingredients and add to wet mixture, alternating with water, until just combined, fold in optional ingredients. Bake in greased 9 inch square pan for 40 minutes. Cool.

To top it! yes, that may be considered a pun if you need.....I made the whipped cream topping:

8 oz cold whipping cream, whip in a clean, clean mixer on high speed

Add:

1/3 cup sugar and 1 jigger Gran Marnier or other orange liqueur. Whip until peaked. Store extra in fridge-great for topping coffee with.

ENJOY!

Desiderata

    Go placidly amid the noise and haste...sounds wonderful, doesn't it? But, often, not as easy as we'd like for it to be. Most all of us find ourselves living in difficult times, especially financially. Many of us are fed up, we've had enough, we've lost our tolerance. Drastic measures are sometimes appropriate, but I caution you, never comprise your core beliefs, your core truth, never. You will regret this and when you are standing, after your action, after your angry intolerant release, who will you be?  I would like to post the poem "Desiderata"for your reading. Desiderata is Latin, meaning "Things to be Desired."  It may be helpful to remind ourselves and gently remind others, as much as possible, ways to keep our spirits lifted, our morals intact, and our hearts pure. This poem contains guiding advice for all of us during these difficult trials. I wish you calm and peaceful days ahead and a soaring spirit.

Desiderata

Go placidly amid the noise and the haste,
and remember what peace there may be in silence.

As far as possible, without surrender,
be on good terms with all persons.
Speak your truth quietly and clearly;
and listen to others,
even to the dull and the ignorant;
they too have their story.
Avoid loud and aggressive persons;
they are vexatious to the spirit.

If you compare yourself with others,
you may become vain or bitter,
for always there will be greater and lesser persons than yourself.
Enjoy your achievements as well as your plans.
Keep interested in your own career, however humble;
it is a real possession in the changing fortunes of time.

Exercise caution in your business affairs,
for the world is full of trickery.
But let this not blind you to what virtue there is;
many persons strive for high ideals,
and everywhere life is full of heroism.
Be yourself. Especially do not feign affection.
Neither be cynical about love,
for in the face of all aridity and disenchantment,
it is as perennial as the grass.

Take kindly the counsel of the years,
gracefully surrendering the things of youth.
Nurture strength of spirit to shield you in sudden misfortune.
But do not distress yourself with dark imaginings.
Many fears are born of fatigue and loneliness.

Beyond a wholesome discipline,
be gentle with yourself.
You are a child of the universe
no less than the trees and the stars;
you have a right to be here.
And whether or not it is clear to you,
no doubt the universe is unfolding as it should.

Therefore be at peace with God,
whatever you conceive Him to be.
And whatever your labors and aspirations,
in the noisy confusion of life,
keep peace in your soul. 

With all its sham, drudgery, and broken dreams,
it is still a beautiful world.
Be cheerful. Strive to be happy.

- Max Ehrmann Copyright 1927

Practice Gratitude

GRATITUDE, IT'S POSITIVELY WORTH IT

I find daily life to be full of so many situations and people full of negative slants that pull, tug, and drag me down. I work exhaustingly to prevent this from happening. Lately, with the stress in our country, I find this challenge increasingly difficult. It seems everyone is on edge and on the edge of peril. Yes, the negatively they are exhibiting is justified in so many cases, but life and life's circumstances respond in direct relation to one's attitude, believe it or not. If you don't believe it, try to be positive and see how much more wonderfully toward the positive your life will turn. The following is a simple gratitude exercise I work at daily. Blessings and best to you.

Practice, practice to be present in the moment, for that is the only time I can be truly

appreciative of the love and fortune divinely providenced to me. I also give thanks every night after closing my eyes to all that I'm grateful for from the day's events as well as that which I am blessed with each day i.e. my family, my health, the safety of those I love. First thing when I awake, I look at the beauty surrounding me in the simplest forms and fully appreciate them. I find sometimes voicing thanks aloud creates a resonance deeply and fully within me. I also practice in the way of prayer, asking for what I need and then giving thanks as a way of affirmation, knowing what I ask for will be provided.
Banish any negativity from your mind the minute it speaks. Ban negative conversations, television programs, and, yes, ban negative friends--this is imperative. Seek love and upbeat relationships to nurture the positive energy field you are desiring.

Practice, practice, practice and you will create positive energy all around you!


I'd also like to share with you a piece written by Deepak Chopra:


GRATITUDE IS THE HIGHEST POINT OF VIEW

Experiencing gratitude is one of the most effective ways of getting in touch with your soul. When you’re in touch with your soul, you eavesdrop on the thoughts of the universe. You feel connected to everything in creation. You embrace the wisdom of uncertainty and you sense yourself as a field of infinite possibilities.

Gratitude is a fullness of heart that moves you from limitation and fear to expansion and love. When you’re appreciating something, your ego moves out of the way. You can’t have your attention on ego and gratitude at the same time.

Just for a few moments, consider the things you have in your life that you could be grateful for – all the nurturing relationships, the material comforts, your body, and the mind that allows you to really understand yourself and everything around you. Just breathe and be grateful for the air that is filling your lungs and making your life possible. Simply feel your body and your aliveness and acknowledge what a miracle it is just to be alive right now. Allow your awareness to appreciate what you are seeing, smelling, and touching just at this moment and you will find yourself in the middle of the stream of life without trying at all.

Feel the love, compassion, and understanding that gratitude brings into your heart. Notice how gratitude brings your attention into the present time, which is the moment in which miracles can unfold. The deeper your appreciation, the more you see with the eyes of the soul and the more your life flows in harmony with the creative power of the universe.

Love,
Deepak

Grape Jelly-The Fruit of My Labor

This summer my Concord grape vines went wild with growth and so, after about 12 years of letting them freeze on the vine, I felt compelled to make grape jelly. Being that I've never canned anything in my life, I was excited by the challenge. I should have been apprehensive probably, but what did I have to lose? time and a little money. My daughter and I picked 30 plus pounds of grapes! The plan, to lessen the challenge, was to can a batch and see how that felt and go again if all was good. All was good and I canned 60 plus jars of jelly! I feel proud and as my girlfriend Angie would say, "you're all grown up now!" Maybe so.
Okay, this is really easy and not scary at all; plan for a lot of standing and stirring and maybe the need for a massage the day after. Seeing the jelly in the jars and tasting the delicious, fragrant, vibrant grape in a jar preserved for the future is so satisfying.
Here we go:
     Remember, with canning and preserving comes the responsibility to ensure that your food is preserved safely. A little reading up will prep and guide you. Please check out the information provided by the National Center for Home Food Preservation here: http://nchfp.uga.edu/how/general/ensuring_safe_canned_foods.html
Actually this site is loaded with answers to every question you may encounter and full of other recipes for all types of canning projects and the very helpful, "Principles of Home Canning."
Here is how it all worked for me:
     Being a beginner, I didn't run out and purchase specialty equipment, but instead used two large stock pots, a wire strainer, large multi-purpose bowls or stainless tub/pans, tongs, measuring cups, and a funnel.  I did purchase jelly jars and lids.
     In a nutshell, you are going to make your grape juice, store it in the refrigerator (I stored in quart mason jars), wash and sterilize your jars, mix the juice with the pectin and sugar and cook, place in the prepped jars, place lids on and boil for designated time. Now to the specifics:
     Let's start with the grapes, at the beginning.
Pick your fully ripe grapes, or buy them from your local grower, purchase them on Craig's List (yes, I've seen them there) and place them in the sink and soak in fresh, cold water. As you wash, remove the grapes from the stems and vines and place in a big tub or pan. Crush grapes with a potato masher in batches.  Add 1 cup of water for every 3 1/2 pounds of grapes. Fill a tall, flat bottomed, stock pot with grapes and cook on the stovetop, covered, until boiling then reduce heat and simmer, stirring often to prevent scorching, for 10 minutes. Do not overcook, overcooking will destroy the natural fruit pectin, flavor, and color. Remove from heat and working in small batches, you will strain the juice from the pulp. I used a wire strainer, you could use a jelly bag....I found stirring the grapes around in the strainer helped the juice flow through into a large pan I had placed beneath. You will read in some sources that the jelly will be cloudy if forced through the strainer, I had no such outcome.  Also, information will advise letting the juice stand in a cool place overnight to prevent tartrate crystals from forming in the finished product and then straining the juice before proceeding. I found the best, for my jelly and for my body, was to store the juice in mason jars in the refrigerator for 7-10 days and then no straining---this provided the most beautiful and flavorful of all my batches.
Now that your juice is ready for jelly making, prepare your jars....

     Jelly jars: wash them in hot soapy water and place them in a big pot of water, right side up,  make sure the water covers the jars by 1 inch and boil for 10 minutes at altitudes of less than 1,000 ft. At higher elevations, boil 1 additional minute for each additional 1,000 ft elevation. Once sterilized, turn the heat off and cover to keep jars warm or lower temp all the way down until jars are ready to be filled. You don't need to sterilize the rings, but heat a small pan of water to boiling, decrease the temp and place the  tops (with the rubber seals) in the pan...don't boil as this may ruin the rubber seal. Keep warm until ready to seal your jelly jars.

     Now the juice making; this is the easiest step of all, believe it or not.
Here is the recipe calculations I used for my very best batch. You can alter this for the amount of juice you have, just don't prepare a batch of more than 10 cups juice, as the jelly may not set.

Recipe:
7 cups juice
1/2 c. lemon juice
8 Tablespoonfuls pectin. I used "Ball Real Fruit pectin." (They have a great resource website: http://www.freshpreserving.com/home.aspx
9 cups sugar
     Place juice, lemon juice and pectin in large stock pot. Add the pectin slowly, it may clump, don't worry, just use a whisk to stir it once it heats up. Bring to a rolling boil that cannot be stirred down, add the sugar, and bring back to a rolling boil--STIR CONSTANTLY. Keep in mind this is very hot and you will want to stir constantly and lower your heat to just maintain the boil. Be careful. This will boil over if you walk away. Again, stir constantly and boil hard for 2 minutes. Remove from heat and skim off foam. Foam is trash. Done. !
Remove your jelly jars from the hot water pot and place on a towel laid on the counter, prepare to fill. Move your jelly close to your jars, use a ladle and your funnel to fill each jar, leave a 1/4 inch head space (space between top of jelly and lid). Wipe your rims clean with a damp rag, be careful jars are very hot, place a lid with rubber seal on each cleaned rim of the jar, screw the rings on, finger tight only. Place each jar back in the hot water pot to process. Make sure jars are covered with water, bring to a boil and follow this chart for your altitude. I live in CO so I boiled for 15 minutes. I removed jars from water and placed on towel on the counter to cool overnight. Check the lids for seal (concave in the center, should not pop back when pressed with finger), if not sealed place in the refrigerator and use within a few weeks. Canning is so easy. Go for it! You'll be so proud and ...Grown Up!

Table 1. Recommended process time for Grape Jelly in a boiling water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Half-pints or Pints	5 min	10	15