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)

Dump the tannin, yeast nutrients, campden, and pectic enzyme. Adding sugar adds alcohol to a point... yeast dies when exposed to excessive alcohol. Low alcohol content wines will ferment faster because they don't have as much alcohol to produce. Really roughing it to use straight juice with its natural sugar content but that was the way for thousands of years before refined sugar. Honey can be used... honey is the base for mead. Honey often carries it own load of wild yeast. Tannin is to give a dry woody taste. Yeast nutrient is basically fertilizer... nitrogen. Urine would be the only source of nitrogen so I'd hope there is enough natural nitrogen in the juice.... probably is! Other then being gross urine is normally a sterile fluid and soldiers far from help will wash wounds with it. Pectic enzyme is to break down starches so the wine is clear when cold. Campden tablets are the sulfides I like to avoid. They are sometimes used in small amount to kill any wild yeast in the juice for a taste true to the domestic yeast. I never use sulfides because I simply don't like them. Bread yeast can be used but who knows what it will taste like. Bread and wine yeast are basically the same yeast. Just differant "breeds" of yeast some know to make good bread and some known to make good wine. I'd give bread yeast a try if nothing else is available... dry yeast packets are light weight so maybe they can be mailed to a destination? Probably can substitute some citrus for the acid blend. Jailhouse wine is often made with bread and raisins! Hard part is going to be keeping it covered with an bubbler lock. It can be crock fermented which relies on the layer of carbon dioxide bubbles to keep oxygen out.. oxygen will allow bacteria to turn it into vinegar. Crock style is pushing toward jailhouse wine... a quick ferment of 10 days and drink up. Probably fairly rough stuff but I'll bet it is necter of the gods to someone that has not had alcohol in awhile. A "home" trick is to attach a rubber balloon over the opening of a narrow necked bottle... the balloon expands so the bottle does not explode while keeping the CO2 inside and the O2 outside.... probably best bet. Figure ancient man probably put juice in a bucket, watched it bubble, and gave it a taste. At worst the juice rots or turns sour. : ) lyra

I make cranberry sauce every year (I also have the canned stuff as back up for the...well, just as a back up). The first time I made cranberry sauce I used Chambord that I had bought in Chambord, France (I mention this because I never would have bought it if I wasn't in Chambord). Chambord is too expensive to continue using so I started using Raspberry Schnapps. Cranberry Sauce ⢠1 pound fresh cranberries ⢠*1 cup caster sugar ⢠*ý cup brown or turbinado sugar ⢠ý cup raspberry schnapps ⢠ý cup cranberry juice ⢠1 cup dried cherries Rinse, drain, and pick through cranberries. In medium sized saucepan over medium heat, dissolve sugar in cranberry juice. Stir in cranberries, cherries, and schnapps. Cook on medium heat until cranberries start to pop, about 10 minutes. Mash a little with a potato masher. Cranberry sauce will thicken as it cools. Cover and refrigerate. *or 1 ý cups white sugar *taste for sweetness and adjust sugar down according to taste Serves 12

this is my first try at home made vinegar. i started last sept. with a lot of pear peelings, and added a bit if cider vinegar mother when it smelled more like wine than vinegar. i was afraid to taste it- now the mother( which grew a lot and floated under the surface)has sunk, but there is a lot of something on the surface, not moldy looking, thin and in flakes that stick to the side of the jar. more like yeast growth i've seen under a scope. but i really don't know. the liquid is a bit cloudy and smells like good vinegar. how can you tell when any "foreign" microbes are absent ? and can you please say at what temp and how long to heat it once it's ready ? gee, i've got to figure out how to add a picture....