Cranberry-Cardamom Relish

Brenda V

Yield: about 2 cups

1 ½ cups sugar

1 (2 inch) piece vanilla bean, split

1 (12 ounce) bag fresh or frozen cranberries

1 ½ Tablespoon orange zest

2 Tablespoons fresh orange juice

1 teaspoon ground cardamom

 Place sugar in crockpot.  Scrape seeds from vanilla bean.  Add seeds and bean to sugar.

Add cranberries and remaining ingredients to sugar.  Stir well.

Cover and cook on low heat setting for 8 hours.

Mash cranberries.  Discard vanilla bean. 

Hot pack in hot sterile jars, sealing each immediately.  Place upside down for 10 minutes and then turn upright.

Jalapeño Dip

(Brenda V;  Originally from my mom, Donna B.  She would make this every fall when I was a kid)

Makes about 6-8 jelly jars

1 large green pepper

1/3 cup chopped Jalapeno (about 4 peppers)

1 ½ cup apple cider vinegar

2 ½ cups sugar

1 ½ cup Splenda for baking

 Combine first 2 ingredients into a blender.  Process until fine.

Put into a sauce pan and add the remaining ingredients.  Boil for 5 minutes at full boil.

Let sit 2 minutes then add 1packet liquid pectin.

Put in jars and turn upside down.    They will seal.

It can be spread on crackers or used as a dip.  It is good poured over cream cheese.

Note:  if you want it more spicy, remove the seeds of 2 Jalapeno peppers.  For mild, remove all the seeds in the 4 Jalapeno peppers.

(From Brenda Vincent)

Corn Cob Jelly

 Boil sweet corn cobs, after corn has been taken off, for about 10 minutes and then strain the liquid.

Measure 3 cups liquid into a sauce pan.

Add 1 box Sure Jell (pectin) and bring to a rolling boil, then add 4 cups sugar and bring to a rolling boil.

Then add 4 cups sugar and bring to a rolling boil again.  Skim and pour into glasses and cover with paraffin.  This makes a clear jelly with the taste of honey and may be colored if so desired.