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)

Great idea about the carrots. When I first started juicing I couldn't believe how sweet and unusual carrot juice was. I frappe those suckers in a blender now and enjoy the pulp also. I often add Tabasco or other hot sauce to it. So, I already have an idea how fine of an addition carrots will be. Gonna make a fine Louisiana hot sauce! I may have to rely on a little vinegar for PH control. I am sure the totally "fermented" way is probably the most delicious way but, is too time-consuming.

Angela, I'm only assuming you mean the sauce for the chicken and broccoli stir fry I had the other night? It was a Thai recipe, and I liked it, but I would have liked it a bit sweeter than it was, next time I might add a bit of brown sugar. The molasses and fish sauce added a nice flavor and made it dark brown. Thai Orange Chicken and Broccoli 3 boneless chicken breasts OR 6 boneless thighs, chopped into bite-size pieces 1/2 cup purple onion, roughly chopped 3 cloves garlic, minced 1 thumb-size piece galangal OR ginger, sliced thinly into strips 1 red bell pepper, chopped 1 orange or yellow bell pepper, chopped 1 cup asparagus tips OR snow peas Optional: 1 cup other prepared vegetables such as celery, carrots, or broccoli 1 orange, cut into slices with rind and seeds removed, OR 1 can mandarin oranges, drained 1/2 to 3/4 cup dry roasted cashews Garnishes: handful of fresh coriander or basil, plus orange slices 2 Tbsp. oil for stir-frying STIR-FRY SAUCE: 3 Tbsp. natural molasses 3 Tbsp. soy sauce 1 tsp. dark soy sauce juice of 1 large orange (a little more than 1/2 cup) 1/2 tsp. 5-spice powder (available at Asian/Chinese food stores) 1/2 to 1 tsp. caynne pepper (1/2 tsp. for mild, or up to 1 tsp. for spicy) 2 Tbsp. fish sauce (available in Asian/Chinese food stores) Optional (for extra orange flavor): 1 tsp. natural orange extract (available in the baking aisle) 2 tsp. cornstarch Preparation: Place all "stir-fry sauce" ingredients together in a bowl. Whisk with a fork until the molasses is well distributed and the cornstarch has dissolved. Place prepared chicken in a bowl. Pour 1/4 of the stir-fry sauce over and mix in. Set chicken aside to marinate while you chop the vegetables and prepare the other ingredients. Place a wok or large frying pan over medium-high heat. Add the onion, garlic, and galangal or ginger. Stir-fry briefly to release the fragrance (30 seconds). Add the marinated chicken. Stir-fry until chicken pieces are opaque in the center (about 5 minutes). Add 1 tbsp. water if your wok/pan becomes dry. Add the asparagus or snow peas, plus any other firm vegetables you're cooking (such as carrots or celery). Also add 2-3 Tbsp. of the stir-fry sauce. Stir-fry 1-2 minutes. Add the rest of the vegetables plus the remaining stir-fry sauce. Stir-fry another 1-2 minutes, or until vegetables have softened slightly, but are still firm and colorful. Turn heat down to low. Add the oranges and the cashews, stirring gently to combine. Dish up onto serving plates, topping each portion with a sprinkling of fresh coriander or basil, plus an orange slice. Serve with rice and ENJOY! Now, I didn't have asparagus or pea pods or peppers , so I doubled up on the broccoli. I didn't have 5 spice powder so I left it out. I used ginger, no galangal available. White onion instead of purple onion and I didn't have dark soy sauce, only regular Bragg's, so I just used that. A whole orange, I juiced half of it and cut the other half into sections because I only made about half of this recipe. It was still pretty darned good, but I would have liked it sweeter and (believe it or not from the heat wuss) a little hotter. I'll adjust next time, but I was pretty happy with it. Annie

Here's info http://www.ipm.ucdavis.edu/PMG/r107400311.html -- that's for large scale growers so the suggested pesticides aren't suitable for home use. Bad news: no inf og=for home gardeners. BUT the above blurb has a link to citrus red mite with which is is often present at the same time. Unfortunately, that link also goes to the commercial info. Here's the version for home use citrus red mite: http://www.ipm.ucdavis.edu/PMG/GARDEN/FRUIT/PESTS/citrredmite.html B