Side Dishes
Hot Pepper Jelly
Cranberry-Orange Relish
Pickled Peaches
Sweet Potatoes and Apples for Christmas

Hot Pepper Jelly

Ingredients:

 Method:

• Prepare canning jars according to directions on box. Measure 4 cups of prepared peppers and discard any extras.

• Put peppers into a 6 or 8 quart saucepot. Stir in vinegar and fruit pectin. Bring mixture to a full rolling boil on high heat, stirring constantly. Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
• Quickly ladle jelly into prepared jars, filling to within 1/8 inch of the tops. Wipe jar rims and threads. Cover with flat lids and screw on bands tightly. Invert jars 5 minutes then turn upright.
• After jars cool, check seals by pressing middle of lid with finger. ( If lid springs back, it is not sealed and must be refrigerated.) Let stand at room temperature 24 hours. Store unopened product in a cool dry place up to one year. Refrigerate after opening.

Cranberry Orange Punch

Ingredients:

• 1 bag (12-ounces) fresh cranberries
• 1 medium orange
• 2/3 cup honey
• dash ground cloves
• dash ground ginger
• 1/2 to 3/4 cups chopped walnuts (optional)

Method: 

Cut the orange into 8 sections, keeping the peel on. Remove and discard any seeds. Place half the cranberries and half the orange sections in a food processor. Coarsely chop, pulsing the blade, being careful not to chop too finely. Pour the mixture into a medium mixing bowl.

Add the remaining ingredients to the processor, pulsing again until coarsely chopped. Add to the mixing bowl. Stir until both batches are mixed together. Chill until ready to serve. Stir before serving.

Pickled Peaches

Ingredients:

10 Pounds peaches
 5 Pounds white sugar or 4 1/2 pounds of brown sugar
 5 Cups of best cider vinegar 
6 Sticks of cinnamon 
12 Whole cloves 
1 Teaspoon allspice

Method: Skin the peaches by scalding them for 40 seconds with boiling water. Drain and dash them into cold water. Cook the sugar, vinegar and spices for 10 minutes, or until the syrup is well seasoned. Gently boil a few peaches at a time in the syrup until they can be pierced with a straw. Skim them out and continue until all the peaches are cooked. Fill the jars with the peaches, pour the boiling syrup over them, filling the jars and seal. One of cinnamon may be put in each quart jar.

Sweet Potatoes and Apples for Christmas

Ingredients:

        3 Sweet potatoes*
        1 c  Apples; sliced and peeled
        1/4 c  Sugar; brown
        Cinnamon
        Butter
        1/4 c  Apple juice or water

Method: 

 Peeled, then cut in half and sliced.
Cook sweet potatoes covered till nearly done in very little boiling water.

Grease baking dish and place alternate layers of sweet potatoes and apples.

Add cinnamon to the brown sugar. Sprinkle layers with sugar mixture. Dot with butter and pour over the water.

Bake for about an hour at 350 degrees F.