1 Bag fresh cranberries
1 small can Mandarin oranges
1 cup sugar
Puree Mandarin oranges with their juice.
Combine all and cook. Smash cranberries on side of pot to help them pop. You can either leave chunky, or strain through sieve.
If you are going to can this, have your jars and hot water bath prepared, and process for 15 minutes.
For jelly, add 2 tbsp pectin.
1/2 cup orange marmalade
2 tablespoons green onions, minced
2 teaspoons lemon juice
1 teaspoon ginger, fresh minced
1 teaspoon soy sauce
Mix well. Use on meat while cooking or after cooked.
1 pound fresh hot chiles (such as Fresno), washed and stemmed
2 1/2 tablespoons kosher salt
2 cups white vinegar
Process chiles and salt in a food processor about 30 seconds or until minced, stopping to scrape down sides as needed. Transfer chile mixture to a sterilized 1-qt. glass jar. Cover with cheesecloth, and let stand in a cool, dry place 2 days.
Remove cheesecloth, and stir in vinegar. Cover mixture with cheesecloth, and let stand in a cool, dry place 5 days. (Skim and discard any film from surface, if necessary.) Cover jar with a tight-fitting lid; refrigerate up to 6 months.