Condiments & Drinks

WASSAIL (HOT PUNCH)

6 cinnamon sticks

1 tsp. allspice

3 oranges, peeled and sectioned

6 cups apple cider

1 pint bottle Cranberry Juice Cocktail

1/4 cup sugar

1 tsp. Aromatic bitters

1 cup rum

Break cinnamon sticks and place in a cheese cloth bag with cloves, allspice and oranges. In a sauce pan combine the apple cider, cranberry juice, sugar and the aromatic bitters. Add the bag of spices and oranges and simmer for 10 minutes. Stir in 1 cup rum and heat thoroughly; remove the bag of spices. Pour into a warm serving bowl. Float slices of oranges in the bowl for decoration and add 1/2 slice to each cup when serving. Use additional cinnamon sticks as stirrers. Makes 9 cups.

Colleen Anda, Borup, Minn.

BLUEBERRY JAM

4 cups blueberries

1 package (3 oz.) lemon jello

2 cups sugar

Squash blueberries in a large pot. Add sugar and lemon jello. Bring to a boil and boil hard for 2 minutes. Pour in sterilized jars and seal with wax. Refrigerate.

Lou Ulmer, West Fargo

DIABETIC APPLE BUTTER

2 large apples

1/2 cup dates or raisins

1/2 cup water

1/4 tsp. cinnamon

Place apples, raisins and water in pan. Simmer 10 to 15 minutes until tender. Put in blender. Blend until smooth. Add 1/4 tsp. cinnamon. Mix. Yield: 1/2 pint.

Lou Ulmer, West Fargo

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