I just realized that I didnÂt include the procedure I used or the yield when I posted the ingredients earlier. IÂll try this one more time incase anyone wants to use it. Habanero Cranberry Jelly Ingredients: 3/4 cup cider vinegar 3/4 cup white vinegar 2 cups 100% unsweetened cranberry juice 1/2 cup finely diced habanero pepper 1/2 cup finely diced red onion 1 3/4 cups fresh cranberries, coarsely chopped 1 pkg liquid pectin 5 cups sugar Procedure: Finely dice peppers and onion and coarsely chop cranberries In a large sauce pan, combine cranberries, pepper, onion, vinegars, and juice Bring to a boil and reduce heat to low Simmer 15 Â 20 minutes to allow flavors to blend and to soften up cranberries Add sugar and return to a hard boil for 1 minute Remove from heat and stir liquid pectin in well Add jelly to hot sterilized jars Wipe rim of jars with a clean damp towel Position lids as per usual instructions Process in a hot water bath for 10 minutes Remove jars and allow them to cool During the cooling, periodically "gently" invert jars to distribute solids. Yield 7 or 8 - 250ml (1 cup) jars (Zeppy, did another batch today... now I have 15 jars for personal use and giifting)

I love fresh cranberries, although I am not crazy about cranberry relish. I like it OK, but it is not my favorite cranberry dish by far. I love them in pies, muffins, cakes, etc. It's too bad that most folks only know cranberries for the one time opening of the can at Thanksgiving. I hope I can make some more things with them this winter for the holidays. Here's one I made for Thanksgiving that was a big hit. I had to laugh Jennifer, because my experience was similar, we ended up going for seconds and licking the bowls! Cranberry-Cherry Crumble, from "Cooking Light" magazine 3 cups fresh or frozen cranberries, thawed (that's one package) 3 cups frozen pitted dark sweet cherries, thawed (I didn't measure, just used a whole bag) 3/4 cup granulated sugar 1/4 cup dried cranberries 1/4 cup dried cherries (I just used 1/2 cup dried cherries, no dried cranberries. You could probably sub some raisins too, to save money) 1 TBLSP all purpose flour 1 1/2 tsp. cornstarch (I used some tapioca I found in the cupboard instead of cornstarch) Cooking spray (I used olive oil to oil the pan) 1/4 cup slivered almonds, chopped 1/4 cup regular oats 1/4 cup whole wheat flour (I used regular) 1/4 cup packed brown sugar 1/4 tsp. salt 1/8 tsp. ground nutmeg 1/8 tsp. ground cinnamon 1/8 tsp. almond extract (I left this out) 2 TBLSP chilled butter, cut into small pieces Preheat oven to 375 degrees. Combine first seven ingredients in a large bowl, tossing gently to coat fruit. Spoon mixture into an 8 inch square baking dish coated with cooking spray. Combine almonds and the next 7 ing. (thru extract) in a med. bowl. Cut in the butter with a pastry blender until mixture resemles coarse meal. Sprinkle oat mixture evenly over the fruit. Bake at 375 for 45 minutes or until filling is bubbly and topping is golden. Serves 8

Recipes tend to be accurate with how far ahead you can make it. I dont know whats in the recipe, but it may be something that will not retain the shape after so long, or it might pickup weird flavors from the fridge, or the texture or flavor might change after 2 or three days. Honestly, I would go with the canned. TRUST me, im like you, i make everything from scratch, even the fried onions and cream of mushroom soup for my green bean casserole, but if your guests like the canned stuff, thats the taste they like and remember from Thanksgivings past. People are nostalgic about that stuff. They might try your homemade stuff and like that better. But if it were me, i would cave in to the can. No stress.

Hi Mandie! I once had a work colleague with a kidney stone problem, he was extremely sick so I know what an ordeal you have been through. I thought your husband might be on a low oxalate diet because I have heard about it poisoning some animals when eaten at high levels. Actually I ended up doing some research on oxalic acids this summer because I got ambitious and made sorrel soup out of the wild sorrel weeds growing in my garden. I had read somewhere that it could be toxic but I found out only in large amounts, and also not good for people on a low oxalate diet, which was the first time I had heard of such a thing. Also obviously you would want to avoid a lot of protein and salt, both of which are very reactive substances for the kidneys to deal with. It all makes sense except the tomatoes thing. I found listing the oxalate levels of certain vegetables. Maybe it is just concentrated tomato sauce? Anyway, I don't know how your husband feels about hippie food, but I have been eating a diet lower in protein than the average American for almost all my life. We eat excessive amounts of protein, much more than is necessary in the US and it is acutally related to a lot of our health problems. I adore whole grain foods so could happily live on brown rice and whole grain pasta with some oatmeal, cornmeal, barley, wild rice and bulghur wheat thrown in for fun. I put a good stir fry made with brown rice on my list of the 10 best things I have ever put in my mouth. You could add bits of chicken or any other type of meat to it to add flavor. Luckily I see that corriander is low oxalate, so you can make delicious thai fried rice with ginger, cilantro, garlic and lime juice with a dash of hot pepper. Or go mild and make butternut squash lasagne with a white sauce. I think hubs could eat a mild white sauce if it was made with a lower salt cheese which you will have to search out. I have a lot of pasta dish recipes because I eat pasta almost every day. Also a lot of recipes for rice, like risi e bisi (italian for rice and peas). And a simple broth with tofu or a few meat pieces and lots of noodles is what the Chinese eat for lunch almost every day, it is good!! Rice stuffed squash is also a favorite of mine, and I eat a lot of roasted vegetables, many of which are on the low oxalate list. Of course if hubby is a meat and potatoes guy, this will be tough. He is just going to have to learn to be a rice or pasta plus a little meat kind of guy! Let me know if any of these kinds of foods sound good to you and I will post the recipes. Like I said, I eat some kind of whole grain based main course for every meal, but many folks aren't open to that style of eating because it is so unfamiliar. You can also eat the not whole grain versions too, which I guess are even lower in oxalates, like white rice and semolina pasta. Also, your husband can still eat bread, which for me is the staff of life. I eat bread with tea and jam for breakfast every morning. I love apple or peach jam, which is low oxalate. I also make mushroom barley soup which is good, and low oxalate. And due to being a person of very modest means, I eat cabbage almost exclusively as my salad green in the winter, and I see that it is low oxalate. I am the coleslaw queen, lol! Here is a link that might be useful: Low oxalate diet PDF from U. Pittsburgh Medical Center