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!

Jean, looking at my last Ball Book, I don't see a cranberry relish, looking under 'cranberry' and 'relish' both. I find a Cranberry Conserve at the bottom of right hand page 31 last recipe that has raisins, orange...Hope this is it: 3/4 C chopped and seeded orange (about 1 med) 2 C water 1 qt cranberries 1/2 C raisins 3 C sugar 1/2 C chopped walnuts or other nuts Combine orange and water in large saucepot. Cook rapidly until peel is tender. Stir in Cranberries and raisins. Add sugar, stirring until dissolved. Bring slowly to a boil. Cook rapidly almost to gelling point. As mixture thickens, stir frequently to prevent sticking. Add nuts the last 5 minutes of cooking; stir well. Ladle hot conserve into hot jars, leaving 1/4" headspace. Remove air bubbles. Adjust two-piece caps. Process 15 min in a boiling water canner.

Cheryl, the link appears to work. Here is the recipe. Trust me it is an awesome tasting bread and oh so easy. Have made this for meals for folks who are in need of a meal from our church. They think I have slaved over this bread...NOT! Let me know if you try this recipe and what you think. Barbara Bakes, also has some other great recipes that I havent tired but hope too! Cinnamon Swirl Brioche adapted from Artisan Bread in 5 Minutes a Day and Cook's Illustrated Brioche dough (makes about 3 large loaves) 1 1/2 cups lukewarm water 1 1/2 tablespoons granulated yeast (2 packets) 1 1/2 tablespoons kosher salt 8 large eggs, lightly beaten 1/2 cup honey 1 1/2 cups (3 sticks) unsalted butter, melted 7 1/2 cups unbleached all-purpose flour (I only used 6 1/2 cups) Mix the water, yeast, salt, eggs, honey and melted butter in a 5-quart bowl, or lidded (not airtight) food container. Mix in the flour, using a spoon until all of the flour is incorporated. Cover (not airtight), and allow to sit at room temperature for about two hours until the dough rises and collapses. Refrigerate in a lidded (not airtight) container overnight and use over the next 5 days. Filling 1 cup confectioners sugar 3 tablespoons cinnamon 1/2 teaspoon salt Assembling the Cinnamon Swirl Brioche Grease three 9 x 4 inch loaf pans.* Dust the surface of the refrigerated dough with flour and divide dough in three equal pieces. On a well floured board, pat each piece into a 7 by 18 inch rectangle. (If necessary, use a bench scraper to loosen dough and add more flour underneath the dough so it doesn't stick.) Use a spray bottle, lightly spray the top of the dough with water. Sprinkle a third of the filling mixture over the dough leaving a 1/4 inch border on the sides and a 3/4 inch border on top and bottom. Spray filling lightly with water so the filling is speckled with water. Starting on the short side, roll the dough up into a cylinder and seal seam. Let it rest for 10 minutes. Use your bench scraper to cut the loaf in half lengthwise; turn halves so cut sides are facing up. Gently stretch each half into a 14 inch length. Pinch the two ends of the dough together and braid dough by laying the left piece over the right keeping the cut side up, until pieces of dough are tightly twisted. Pinch ends together. Transfer loaf, cut side up, to prepared loaf pan. Repeat with remaining dough. Cover pans loosely with plastic wrap and allow to rise until doubled in size. Top of the loaves should rise about 1 inch over the lip of the pan. (Mine took 3 hours, but the Cook's recipe says 1 1/2 hours.) Preheat oven to 350*. Bake approximately 25 minutes until the crust is golden brown. Reduce oven temperature to 325*, ten loaves with foil and continue baking until internal temperature registers 200*, 15 to 25 minutes longer. (I just got a new wireless thermometer thanks Tiff! and it took my bread exactly 15 minutes longer.) Let cool for 5 minutes in the pan on a wire rack. Remove loaves from pans and cool completely on a wire rack before slicing, about 2 hours. *You can bake all three loaves at once, leave the dough in the fridge for up to five days, or freeze the dough.

This is very, very good. cyalexa posted it here several years ago. CRANBERRY COMPOTE WITH RUBY PORT & DRIED FIGS I made this last night. It is the best cranberry sauce I've ever tasted. I decreased the white sugar to 1/2 cup and cooked the berries about 15 minutes instead of 6. I also added a 1/4 tsp cinnamon. http://www.epicurious.com/recipes/food/views/Cranberry-Sauce-with-Port-and-Dried-Figs-105836 cyalexa@gardenweb 1 2/3 cups ruby Port 1/4 cup balsamic vinegar 1/4 cup dark brown sugar, packed 8 dried black Mission figs, stemmed and chopped into ¼-inch pieces 1 6-inch-long sprig fresh rosemary 1/4 t. ground black pepper 12 ounces fresh cranberries 3/4 cup granulated sugar Combine first six ingredients in medium saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to low and simmer 10 minutes. Mix in cranberries and granulated sugar. Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes. Cool. Discard rosemary. Transfer sauce to bowl; chill until cold. Makes 10-12 side servings. Note: Can be prepared 1 week ahead. Cover and keep refrigerated. LOL, yes, the port helps! I actually use a little less port than the recipe calls for - I didn't have enough the first time I made it and it came out perfectly, so I figured why mess with success. I probably use a cup and a quarter of the port while keeping the rest of the recipe the same (actually, that would be 2.5 cups since I ALWAYS make a double batch).