Homemade Cranberry Juice

 Homemade cranberry juice 

1 3/4 cups of cranberries 

1/2 cup sugar 

Boiling water 

Add 1 3/4 cups of  cranberries to your clean warm jars first, then add the sugar.  Pour the boiling water over the cranberry sugar mix. Leave about a half inch headspace in the top of the jar. Make sure you stir out all bubbles around the fruit and mix the sugar. You may find that you will need top of the jar with more water. Wipe the tops of the jars with a clean vinegar cloth then add the lids and rings to the jar. Now add them to the water bath. Make sure there’s an inch to 2 inches of water above the top of the lids. Boil for 30 minutes.

Take out jars and place on the counter on a towel leave undisturbed for 24 hours. Check to make sure bottles are all sealed before you put in the pantry. The shelf life is three years. It needs to sit 4 to 6 weeks before juice is ready to drink. 

4 12oz packages of  cranberries makes about 9 quart jars 

Golden Honey Herbal Elixir

 Golden Honey Herbal Elixir

3/4 cup honey

1 teaspoon cinnamon 

1 teaspoon ginger

1 teaspoon turmeric 

1 teaspoon black pepper 

Mix, store room temperature & enjoy!!:) 

Can be used in hot drinks, cold drinks as a spread on bread or toast or really on anything that you feel like could use a little extra flavor. It’s really good for inflammation and gut health.

Bruschetta Appetizer

Ingredients:
Baguette
Marinated fresh mozzarella
Bruschetta sauce
Balsamic glaze

Cut the baguette up into bite-size pieces, and lay flat on top of a parchment lined sheet pan.  Spoon the olive oil from mozzarella package onto each piece of bread. Next top with a spoonful of bruschetta sauce on each piece of bread. Cut each mozzarella ball into two and add a half of ball to each piece of bread. Take remaining olive oil from mozzarella package and distribute on each stacked piece of bread.

Bake at 4:25 for 10 minutes until all the cheese is melted and gooey.

Finally, drizzle balsamic glaze on each stacked bread piece.