Cranberry sauce

Sean and I are preparing for our trip to see family, and we are so excited. We leave in just a few days! I spent yesterday canning jellied

cranberry sauce for the potluck dinner on Friday.

Thank goodness the cranberries went on sale in time. As you may know, I simply refuse to buy expensive fruit just to can it. I see no need to pay twice what I would for a pre-made version in

the store just for the pleasure of saying I made it at home. No, I would much rather brag about making it home AND saving a bunch of money.

I do love canning, though. The product tastes far superior to anything I can buy in the store, and it is so satisfying to see the jars lined up on my kitchen bar when I am finished. It's even more satisfying to see the pantry well stocked.

I have some leftover cranberries and have been trolling my canning cookbook for a good recipe to use them with. So far, most of the recipes call for dried cranberries, not fresh. That's disappointing. I will either keep looking or break out the food dehydrator when we get back. Does anyone have a canning recipe using fresh cranberries (that isn't cranberry sauce - I am afraid I am sauced out) that they would mind sharing?

Cooking fresh cranberries is so fun. I love hearing them pop and seeing them turn such a brilliant ruby red. Word of warning, though - the popping and the color are a recipe for laundry. I didn't think to change out of my white t-shirt before starting this process. By the end, it looked like I had been to war. Luckily, with a little bleach, my shirt is good as new.

The Washington apples are in season now, too. There is one recipe I especially look forward to trying: a spiced apple jam. Supposedly, it is like having apple pie in a jar. I hope so - that sounds yummy!