Ellie Topp's Quick Apple Cranberry Chutney recipe for canning is similar to Zabby's but actually contains a much higher proportion of onion and pepper relative to the amount of cranberries, and less apple. Zabby's has a little less vinegar, but since the pH of cranberry juice is pretty similar to vinegar, I think Zabby's recipe is roughly equivalent to Ellie Topp's. Bullmastiff, here's a cranberry conserve recipe with nuts from the Ball Blue Book. I don't see why you couldn't leave out the raisins, and use the juice of one orange instead of the whole thing, since cranberries have enough natural pectin to set on their own. I would feel fine adding an apple since you're working so low in the pH range with those cranberries, but I can't find a comparable recipe with apples and nuts (the Nutty Plum Conserve has a higher proportion of nuts but is acidified with bottled lemon juice). Cranberry Conserve 1 orange (unpeeled), seeded and finely chopped 2 c water 4 c cranberries 1/2 c raisins 3 c granulated sugar 1/2 c chopped nuts Combine orange and water and bring to a boil over high heat. Reduce heat, partially cover, and boil until peel is tender, about 5 minutes. Add cranberries, raisins, and sugar, stirring until sugar dissolves. Return to a boil over medium-high heat, stirring frequently. Boil hard until mixture thickens, 10-15 minutes. Stir in nuts and cook, stirring constantly, for 5 minutes. Remove from heat and test gel. Skim foam and pack into hot half-pint jars, leaving 1/4 inch headspace. Process 15 minutes in BWB. The recipe note says to make sure your nuts don't smell stale, and that you can toast the nuts in a dry skillet to bring out their flavor. Makes about 4 8-oz jars. Melissa

You've inspired me this year to make some cranberry salsa to put in with my peach and tomato in my Christmas baskets. But I'm waiting until AFTER Thanksgiving when the cranberries go on sale. One should never pay over 99 cents for a bag, I still have two bags in the freezer from last year to use up! BTW, here's the canning recipe, from "Small Batch Preserving" by Ellie Topp 1 cup fresh or frozen cranberries 1/4 cup dried cranberries 1/4 cup chopped red onion 2 TBLSP chopped parsely (could easily use cilantro here, but it looses it's punch when canned so also add a dash of ground corriander) 1-2 TBLSP honey 1 TBLSP each red wine vinegar and lemon juice 2 tsp. granulated sugar 1/4 tsp. each pickling salt and hot pepper flakes Combine all ingredients in a med. stainless or enamel saucepan. Bring to a boil over med. heat and boil gently uncovered for 10 min or until mixture is thickened, stirring frequently. Ladle into hot jars prepared for canning. (Which means washed and boiled for 10 min.). Fill jars to within 1/2 inch of the rim. Process 20 minutes for half pint jars. Makes about 3 of those jars. I might have to double the recipe, lol. You can do that as long as it is not a recipe calling for pectin, which this is not. Cranberry is loaded with natural pectin which is why they make easy peasy thick sauce. The notes for this recipe say you can add more honey if you think it tastes too tart.

Mix in a bowl: 1 lb ground meatloaf mix (beef,pork & veal ground meat) 1/4 cup of grated Romano cheese 1 tbsp minced garlic or 1 tsp garlic salt Form into 1" meatballs Cut 1 lb sweet italian sausage into 3" long links In a 4qt saucepan: Over high heat Pour about 1/4" of olive oil (doesn't have to be EVOO(first press), regular Olive oil will do. Brown the meatballs and sausage in the pot until they are firm. Turn heat down to medium....and add: 1 large can tomato puree and stir with a spoon until the pot is glazed (all little pieces of browned meat that may have stuck to the bottom are mixed into the tomato sauce). Add and stir in: 3 cans of water (use the tomato puree can) 1 small can of tomato paste When the sauce is hot, toss in a pinch of baking soda, and stir in. The sauce will foam, stir it in and then turn heat down to low. Add: 1 diced clove of garlic Sliced button mushrooms Let simmer (no lid) for 1-2 hours. Let simmer

Ironically, I was using coconut flour (and also nut flours) long before I went gluten-free as a way to reduce high-glycemic foods in our diet. When it comes to sorghum flour, I suggest milling your own, but I suggest that with all the whole grains because "fresh is best" - for the flavor as well as the nutrition. Sorghum is soft enough you can mill it in small batches in a coffee/spice mill. Sorghum flour tends to be gritty, so try to use it with a mixture of other textures, like oatmeal, unsweetened coconut.... Using the "soaked flour" method also helps; and when you make cookies, chill the dough overnight and that will help eliminate the grittiness. --Add 1/2 to 1 T. of cornstarch to every cup of sorghum flour to improve the smoothness and moisture retention. Arrowroot or tapioca flour can also be used measure-for-measure for cornstarch, or you can use 2 T. of Ultra Gel for every T. of cornstarch. --Use xanthan gum as a binder and for moisture retention. Add 1/2 t. of xanthan gum per cup of sorghum flour for cookies and cakes; or 1 t. per cup for breads. --Add a little extra oil or solid fat if you think your recipes are too dry. --Make small cakes, large cakes can dry out quickly. --Add an extra egg or egg white for improved smoothness and crumb structure. --Add a little extra baking powder and/or soda to boost rising properties. --Interestingly enough, you may find mixing doughs and batters longer than what you think would be necessary also helps the end results. --Sorghum flour works well combined with other grain/seed/bean flours. When working with bean flour, mill small white beans because they have the least amount of "beany" flavor. Sorghum flour, in combination with bean flour, helps cut the bitterness of bean flour. --You can also help "mask" some of the strong flavors of these gluten-free flours by choosing brown sugar, or even better, coconut palm sugar, or maple sugar, over white sugar. --Many gluten-free products and recipes use flour/starch mixtures that tend to be very low in vitamins, minerals and dietary fiber, and are high-glycemic, which can raise the blood sugar of diabetics. I tend to side on healthier ingredients and milling my own grains/seeds/beans for improved nutrition from the commercial all-purpose flour mixtures. Even though these commercial all-purpose flour mixtures are gluten-free, they are not healthy options, in my opinion, so I wouldn't use them frequently. You are potentially trading one health issue - gluten - for another. --Adding legume flours, ground flax, ground chia seeds, amaranth, quinoa, buckwheat, millet, and flour milled from corn (especially high-nutrient blue corn), are going to add a wider variety of nutrients, vitamins, and antioxidants. Nut flours add protein to keep the glycemic impact lower. --Potato starch is often used in combination with other gluten-free flours, but you can also add dried potato flakes to baked goods, which will aid in holding moisture. --Benefits of using sorghum flour. Sorghum is high in insoluble fiber, with relatively small amounts of soluble fiber. The protein and starch in sorghum endosperm are more slowly digested than many other cereal grains. The slower rate of digestibility of sorghum products may be beneficial to diabetics over using high-glycemic flours and starches. --Sorghum flour tastes similar to wheat flour and is mild-flavored. --Sorghum flour mixes well with corn flour in tortillas. -Grainlady