• 5 cups grape juice (about 3-1/2 pounds Concord grapes and 1 cup water)
• 1 package powdered pectin
• 7 cups sugar

Sort, wash, and remove stems from fully ripened grapes. Crush grapes, add water, cover and bring to a boil on high heat. Reduce heat and simmer for 10 minutes. Extract juice by placing fruit in a damp jelly bag, fruit press, or a double layer of cheesecloth. Clear jelly comes from drippings; a higher yield is produced by squeezing the bag.

To prevent formation of crystals in jelly, allow juice to stand in refrigerator overnight. Strain through cheesecloth to remove crystals.

Measure juice into a kettle. Add pectin and stir well. Place on high heat, stirring constantly; bring quickly to a full rolling boil that cannot be stirred down. Add sugar, continue stirring, and bring again to a full rolling boil. Boil hard for 1 minute. Remove from heat; skim off foam quickly. Pour jelly immediately into hot containers to 1/8-inch of top. Adjust 2-piece lids. Stand jars upright to cool.

• 4 cups apple cider
• 2 cups orange juice
• 2 tablespoons red cinnamon candies
• 1-1/2 teaspoons whole allspice
• 1 tablespoon plus 1-1/2 teaspoons honey

Heat all ingredients except honey to boiling; reduce heat. Cover and simmer 5 minutes.

Remove allspice. Stir in honey. Serve warm.

Servings: 8

Betty Crocker 2008 Celebrate Annual Recipes General Mills, Minneapolis, Minnesota, 2004

• 1 1/4 c Packed light brown sugar
• 1 c Pumpkin puree
• 1 lg Egg
• 2 tb Grated fresh ginger root
• 2 tb Sour cream
• 1 ts Vanilla
• 1/2 c Unsalted butter softened
• 2 1/4 c Flour
• 1 ts Baking soda
• 1 ts Baking powder
• 1/2 ts Salt
• 1/2 ts Cinnamon
• 1 c Chopped walnuts
• 1 c Currants or chopped raisins
• Yield: 2 Dozen

Preheat oven to 350 and lightly grease cookie sheets. Combine sugar, pumpkin, egg, ginger, sour cream and vanilla in food processor. Process a smooth puree. Add the butter and process 8 more seconds. Mix the flour baking soda, baking powder, salt, and cinnamon. Stir the dry ingredients into the liquid in 2 stages just until blended. Fold in the walnuts and currants. Spoon tablespoons of dough on the baking sheets and bake for 15 minutes. The cookies will still be soft to touch when they are done. Cool on the sheet for two minutes then transfer to a rack to finish cooling. Note Do not substitute powdered ginger in the recipe as fresh ginger and powdered ginger are very different in flavor.

From Farmers Almanac Cookie Lovers Calendar 1997