aggiebee, If there is a cranberry farm near you, they will be pruning their vines in early spring. Some are sold or used on the farm but often many vines are thrown out. Perhaps they will give or sell you some. They are easy to plant but take a while to produce. Planting under blueberries may not work well. It will probably be too shady and the fertilizer timing is wrong. denninmi, If they look too healthy and grow excessively they will not produce much fruit. There is two types of growth on a cranberry vine, uprights and runners Cranberries produce fruit only on uprights. If you clip the runners part of the way back, the remaining portion will produce uprights from behind. The clipped portions can easily be rooted in spring, this part is what one would get from a farm. The plants do produce on a two year cycle but not in the way one might think. About 50% of the uprights fruit one year and the other 50% the following year so upright density is the important factor. More uprights, more fruit. 200 uprights per square foot is good.

Bonnie, I don't think cranberries need to come up to 221 to set since they have some much natural pectin. I don't find temperature to be all that accurate anyway. I've made crabapple and quince jelly (both high pectin) and they set around 215. Other things needed to get to a higher temp. I have also experienced the temperature plateau in some cases. This winter I made back to back batches of calamondin marmalade that I had prepared exactly the same way. The first batch set around 215/216. The second batch had to be cooked to a higher temp. After that it looked the same on the plate test, but ended up looser in the jar. I just use the thermometer as one more indicator of when to do a plate test. After doing a few batches, I can start to tell how the bubbles are changing and also how it is looking thicker falling off the spoon. (Although I've never had it react quite like the books say when doing the "sheet" test.) My thermometer is pretty close to accurate. I tested it in boiling water once. Melly

I agree with Carol the product might lose it's mustardy appeal after a time. It is a pretty dense product, I really like mixing up with some mayo for a sandwich spread. I just emailed Ball and asked about the larger jars. When on the website i was sniffing around and saw where they are only having the silver lids/rings soon. Yeiks, I better get over to the Amish store and buy up all the gold they have. I am going to hate have to buy all new rings Ya know, for some reason I never seem to remember to freeze cranberries until all the bags are off the shelves, yet I have tons of all other berries frozen for later times. I see where I can order a catalog from Penzeys, a must do for a lookie at Chase's recipe. So nice to have 15 minutes of good fame!

Never tried these, but someone was looking for grilled shrimp and these were shared: Grilled Garlic Cilantro Jumbo Shrimp 1 lb. jumbo shrimp peeled and deveined ý bunch of cilantro 4 cloves garlic 1/3 cup olive oil serrano chili salt and pepper skewers soaked in water for 30 minutes lime wedge 1. Grind everything but shrimp in a food processor. 2. Marinate shrimp for 30 minutes and add lemon pepper. 3. Then grill on the skewers, basting with the marinade. 4. Serve over rice. Mexican Grilled Shrimp 1 lb. large or jumbo shrimp peeled and deveined Lime Juice McCormicks Mexican Seasoning 1\. Shell and de\-vein the shrimp and place onto skewers that have soaked in water for an hour. 2\. Sprinkle the Mexican seasoning onto both sides of the shrimp. 3\. Place the skewered shrimp onto the grill and squeeze the limejuice onto the shrimp to baste while they cook to a pink color. 4\. Enjoy! Spicy Tequila Marinated Shrimp Yield: 3 servings 1 pound jumbo shrimp, peeled and deveined Marinade à1ý cups tequila, preferably 100% blue agave à1ý cups fresh lime juice àþ cup extra virgin olive oil àý cup fresh garlic, finely chopped àý cup Louisiana hot sauce, or the Tabasco sauce of your choice àý cup sugar à4 Tablespoons kosher salt, or to taste à5 Tablespoons white pepper Mix all ingredients very well. Marinate shrimp for 2-3 hours in mixture. Cook over charcoal barbecue grill, basting 2-3 times with marinade. Thai Shrimp on Lemongrass Skewers A thin, firm stalk of lemongrass makes an aromatic skewer for shrimp. Serve these shrimp with a cucumber salad seasoned with rice vinegar and fresh cilantro. For the Thai brushing sauce: 1/4 cup lime juice 1 Tbs. Asian fish sauce 1/4 cup chopped fresh mint 4 garlic cloves, minced 1/4 tsp. salt 1/4 tsp. red pepper flakes 6 thin stalks fresh lemongrass 2 lb. jumbo shrimp, peeled and deveined 3 green onions, white portions only, trimmed to 2\-inch lengths Using a small, sharp knife, shape the root end of each lemongrass stalk into a point. Soak the stalks in water to cover for about 30 minutes. Drain. To make the brushing sauce, combine the lime juice, fish sauce, mint, garlic, salt and red pepper flakes. Taste and adjust the seasonings. Meanwhile, prepare a medium\-hot fire for direct\-heat cooking in a covered grill. Position the rack 4 to 6 inches from the fire. Carefully thread the shrimp and green onions onto the lemongrass stalks and brush the shrimp with the sauce. Place on the grill, cover, open the vents and grill, turning once, until the shrimp are cooked through, 6 to 8 minutes. Transfer to individual plates and serve hot. Serves 6.