There has been medical interest in the Prickly Pear plant. Some studies have shown that the pectin contained in the Prickly Pear pulp lowers levels of "bad" cholesterol while leaving
"good" cholesterol levels unchanged.After you have removed the glochids you can eat the fruit fresh, or prepare it in several ways. Prickly pear juice can be used to make jelly, conserve,
marmalade or poured on salads. It can also be mixed with other juices to make smoothies, shakes and other refreshing beverages. Mixing the juice with 7-Up or ginger ale will give you a
tasty drink similar to a Shirley Temple. Prickly pear fruit can also be used in pies, dried for a snack food or used as a filler/topping for desserts. The prickly pear fruit normally ripens and
is ready for harvest during the late summer and early fall months. When gathering the fruit, wear leather or rubber gloves to avoid contact with the cactus needles. They are a nuisance,
especially the tiny soft-appearing barbs of glochids on the fruit itself. The glochids are very difficult to remove if you get them in your skin. A long-handled tong can also be used to pick
the fruit from the cactus. Once you have harvested the fruit, you will need to remove the glochids by passing the fruit through an open flame or shaking the fruit in a bag of hot coals.
The glochids can also be removed by cutting them away with a knife or peeling off the skin. Once the fruit is removed from the cactus, it will rapidly lose nutritional value and may
ferment, so try to consume or process soon after harvesting.The flat-jointed paddles of the prickly pear are not leaves, but an adaptation of a stem from which the fruit grows. The
cactus paddles, "Nopales," are also a commonly used ingredient in Mexican recipes, including salads and scrambled eggs. (We will discuss the preparation of "Nopales" in a future article.
Some species of prickly pear cactus were introduced into North America from tropical America a number of centuries ago. The fruit of these cultivated prickly pear cactus is a common
delicacy in Mexico and is sold in markets as "tuna." While all prickly pear cactus are of the genus Opuntia, the non-native Opuntia megacantha is one of the tastiest and most popular.
Some native species, especially those with dark purple fruit, are not as flavorful. Prickly Pear Cactus have been a staple food of Native Americans for many centuries. Their large,
colorful blossoms appear in yellow, pink, red or purple and grow from the tip of cactus nodules, which later ripen into delicious red fruit. Many varieties of prickly pear cactus grow wild
throughout the deserts of the Southwest, but many are not native.
"good" cholesterol levels unchanged.After you have removed the glochids you can eat the fruit fresh, or prepare it in several ways. Prickly pear juice can be used to make jelly, conserve,
marmalade or poured on salads. It can also be mixed with other juices to make smoothies, shakes and other refreshing beverages. Mixing the juice with 7-Up or ginger ale will give you a
tasty drink similar to a Shirley Temple. Prickly pear fruit can also be used in pies, dried for a snack food or used as a filler/topping for desserts. The prickly pear fruit normally ripens and
is ready for harvest during the late summer and early fall months. When gathering the fruit, wear leather or rubber gloves to avoid contact with the cactus needles. They are a nuisance,
especially the tiny soft-appearing barbs of glochids on the fruit itself. The glochids are very difficult to remove if you get them in your skin. A long-handled tong can also be used to pick
the fruit from the cactus. Once you have harvested the fruit, you will need to remove the glochids by passing the fruit through an open flame or shaking the fruit in a bag of hot coals.
The glochids can also be removed by cutting them away with a knife or peeling off the skin. Once the fruit is removed from the cactus, it will rapidly lose nutritional value and may
ferment, so try to consume or process soon after harvesting.The flat-jointed paddles of the prickly pear are not leaves, but an adaptation of a stem from which the fruit grows. The
cactus paddles, "Nopales," are also a commonly used ingredient in Mexican recipes, including salads and scrambled eggs. (We will discuss the preparation of "Nopales" in a future article.
Some species of prickly pear cactus were introduced into North America from tropical America a number of centuries ago. The fruit of these cultivated prickly pear cactus is a common
delicacy in Mexico and is sold in markets as "tuna." While all prickly pear cactus are of the genus Opuntia, the non-native Opuntia megacantha is one of the tastiest and most popular.
Some native species, especially those with dark purple fruit, are not as flavorful. Prickly Pear Cactus have been a staple food of Native Americans for many centuries. Their large,
colorful blossoms appear in yellow, pink, red or purple and grow from the tip of cactus nodules, which later ripen into delicious red fruit. Many varieties of prickly pear cactus grow wild
throughout the deserts of the Southwest, but many are not native.
Mesquite bean pods are typically 6-12 inches long and turn from green to yellow to brown. Gather the bean pods when starting to turn from green to yellow-brown, but before they start
falling. They may be slightly freckled with dark red or may be plain. If the pods have already begun falling, check fallen ones carefully for boring insects. The green mesquite bean pod,
according to Euel Gibbons, contains a high percentage of natural sugars and makes a high energy survival food. This sugar would explain why the bean is known to naturally ferment under
appropriate conditions. Once cattle taste fermenting mesquite beans, they will go to any length to get more if they smell the ferment.Native Americans have long used mesquite beans to
make numerous delicacies and a few staples. The dried beans were ground into a flour that in turn made bread, cakes and bisquits. The beans also yielded candy, pudding and a wine-like
beverage. Today mesquite jelly and mesquite wine are more common by-products. Velvet Mesquites are one of the most abundant trees in the desert around Tucson. Like many of the
desert trees here, Mesquites are in the Pea Family (Fabaceae), which also contains garden peas and beans, and like their cultivated relatives, Velvet Mesquites produce edible seed pods
(mesquite beans). The fallen Velvet Mesquite beans are eagerly consumed by wildlife, and I have seen squirrels, desert rats, rabbits, deer, Javelina, and Coyotes eating them in my yard.
Even three of my dogs, the retrievers, love them. Mesquite beans have long been used by the Indians of the American Southwest, and they formed an important part of their traditional
diet. Add the authentic Southwest taste of mesquite to your meals by trying the following recipes, or simply sprinkle mesquite meal on meats and vegetables before grilling. The pods of all 3
common species of mesquite -- Honey Mesquite (Prosopis glandulosa), Screwbean Mesquite (Prosopis glandulosa) and Velvet Mesquite (Prosopis velutina) -- are edible, although the
Screwbean is less flavorful than the more widespread Honey Mesquite. Usually, the beans (pods and seeds) were ground into a coarse meal, then by adding water, were transformed into a
gruel or a cake without cooking. Some cultures are said to have taken the seeds from the pods and ground them into a flour called pinole, from which a bread was actually baked. But it was
the mesquite pod, with its nutritious, bittersweet pulp, that provided the greatest benefit to indigenous desert peoples. They collected pods each fall, often eating many of them green from
the trees. The rest they dried in the sun and stored in large baskets for future use. For Native Americans of the desert regions, mesquite was not only relied on as a dietary staple, but as
the most important economic plant of their culture. The Papago, Pima, Yuman, Cocopa, Mohave and Cahuilla peoples of Arizona and California utilized all parts of the mesquite. Mesquite,
the most common shrub or small tree in the Desert Southwest, forms fruit of bean-like pods in the fall that have long been a nutritious food source to humans, wildlife and livestock.
falling. They may be slightly freckled with dark red or may be plain. If the pods have already begun falling, check fallen ones carefully for boring insects. The green mesquite bean pod,
according to Euel Gibbons, contains a high percentage of natural sugars and makes a high energy survival food. This sugar would explain why the bean is known to naturally ferment under
appropriate conditions. Once cattle taste fermenting mesquite beans, they will go to any length to get more if they smell the ferment.Native Americans have long used mesquite beans to
make numerous delicacies and a few staples. The dried beans were ground into a flour that in turn made bread, cakes and bisquits. The beans also yielded candy, pudding and a wine-like
beverage. Today mesquite jelly and mesquite wine are more common by-products. Velvet Mesquites are one of the most abundant trees in the desert around Tucson. Like many of the
desert trees here, Mesquites are in the Pea Family (Fabaceae), which also contains garden peas and beans, and like their cultivated relatives, Velvet Mesquites produce edible seed pods
(mesquite beans). The fallen Velvet Mesquite beans are eagerly consumed by wildlife, and I have seen squirrels, desert rats, rabbits, deer, Javelina, and Coyotes eating them in my yard.
Even three of my dogs, the retrievers, love them. Mesquite beans have long been used by the Indians of the American Southwest, and they formed an important part of their traditional
diet. Add the authentic Southwest taste of mesquite to your meals by trying the following recipes, or simply sprinkle mesquite meal on meats and vegetables before grilling. The pods of all 3
common species of mesquite -- Honey Mesquite (Prosopis glandulosa), Screwbean Mesquite (Prosopis glandulosa) and Velvet Mesquite (Prosopis velutina) -- are edible, although the
Screwbean is less flavorful than the more widespread Honey Mesquite. Usually, the beans (pods and seeds) were ground into a coarse meal, then by adding water, were transformed into a
gruel or a cake without cooking. Some cultures are said to have taken the seeds from the pods and ground them into a flour called pinole, from which a bread was actually baked. But it was
the mesquite pod, with its nutritious, bittersweet pulp, that provided the greatest benefit to indigenous desert peoples. They collected pods each fall, often eating many of them green from
the trees. The rest they dried in the sun and stored in large baskets for future use. For Native Americans of the desert regions, mesquite was not only relied on as a dietary staple, but as
the most important economic plant of their culture. The Papago, Pima, Yuman, Cocopa, Mohave and Cahuilla peoples of Arizona and California utilized all parts of the mesquite. Mesquite,
the most common shrub or small tree in the Desert Southwest, forms fruit of bean-like pods in the fall that have long been a nutritious food source to humans, wildlife and livestock.
Pyracanthas firethorns are valuable ornamental plants, grown in gardens for their decorative flowers and fruit, often very densely borne. Their dense thorny structure makes them
particularly valued in situations where an impenetrable barrier is required. The aesthetic characteristics of pyracantha firethorn plants, in conjunction with their home security qualities,
makes them a considerable alternative to artificial fences and walls.[1][2] They are also a good shrub for a wildlife garden, providing dense cover for roosting and nesting birds, summer
flowers for bees and an abundance of berries as a food source. Pyracantha firethorn berries are not poisonous as commonly thought; although they are very bitter, they are edible when
cooked and are sometimes made into jelly. Firethorn pyracantha may be considered an invasive pest species in some areas. You should check your local zoning laws and landscape
codes that they do not restrict the planting of Firethorn Pyracantha before deciding to plant in your garden. The fruit of the Firethorn Pyracantha may be processed into jelly. This
species does not suffer from many different kinds of pest infestations; however, two typical parasites that feed on pyracanthas Firethorns include Spring Tiphia and Lepidoptera. They
require full sun and well-drained soil and actually fare better with some neglect. You should be careful not to overwater this plant. If you wish to increase the mass of the plant, experts
recommend planting additional cuttings. This plant also responds best to pruning done in the springtime, ideally after the first flowering. Firethorns Pyracanthas represent a favorite
ornamental plant due to their colorful combination of white flowers; dark, serrated green leaves; and red, orange, or yellow berries. The fruit also attracts nesting birds, which enhances
the aesthetic quality for some people. At full growth the Pyracantha Firethorn reaches as high as six meters high (about nineteen and a half feet) and spread to about three meters (ten
feet) wide. Firethorns Pyracanthas sprout thorns on their branches and twigs. Passing through a mass of firethorn pyracantha is at least uncomfortable for would-be intruders and
possibly may cause injury. This plant may be directed to grow along windows, making forced entry difficult. As shrubs, they also may grow low to the ground and thus increasing the
difficulty for an intruder to pass low to the ground. Also known by its scientific name, Pyracanthas, the Firethorn genus comprises seven species of shrubs and small trees native to
southern Europe and Asia. Many people find them an attractive plant for gardens however, many also find their profusion of thorns a practical measure for home security. The prolific
flowers are lovely to behold and have some fragrance (although not all would agree that it is appealing). Birds, especially cedar waxwings, like the plump, colorful berries. The brilliant
berry-laden branches of pyracantha firethorn hold up extremely well in cut arrangements and add interest and color to wreaths. Landscapers love the firethorns pyracanthas for their fast
rate of growth and ability to withstand drought and neglect. The shrubs ruggedness and disease and pest resistance makes this plant a very popular item in commercial landscapes.
Pyracantha firethorn is often used as an espalier. Held flat against a wall, it can be shaped quite creatively. Because of its fast growth rate, sprawling, spreading habit, and ease of care,
it can be used on slopes to great advantage requiring little maintenance or care. The wide-reaching stems may be pruned back as needed during warm weather as the shrub blooms on
old wood. Even consider using it as an informal hedge! This will require some trimming and shaping for the first few years but the effort will produce impressively beautiful and secure
(thorny) hedges. Firethorn (Pyracantha coccinea) is native within a range extending from southern Europe to Caucasus Mountains in western Asia. These are up to 2 in (5 cm) across
and are borne close together creating the appearance of nearly solid surface of flowers. In fall the 1/4 in (0.6 cm) berries begin to ripen, their color mellowing from green to shades of red,
orange, or yellow. These persist through winter and into early spring depending on climate and appetite of the local bird population. Under bright sunny conditions the berries are plentiful
but expect smaller crops in shadier situations. The color of both leaves and berries tends to be darker in cooler climates. Firethorn pyracantha is very fast growing and cultivars and
hybrids are available that may be considerably more compact or otherwise differ in form from than the species. These also vary by form, fruit color and hardiness. 'Mohave' is dense,
grows to about 12 ft (3.7 m) high and has red berries. 'Orange Glow' is more open in form with vivid orange berries. 'Lalandei' is a large upright selection that can grow to 20 ft(6.1 m)
that produces huge quantities of scarlet fruits.
Firethorn pyracantha is a large, evergreen shrub that is cherished for its spectacular fall and winter display of scarlet fruits and ability to withstand dry and droughty conditions. Shooting
long lanky stems in all directions, firethorn pyracantha typically grows into a tangled mound up to 10 ft (3.1 m) in height and 12 ft (3.7 m) wide. It is armed with sharp thorns that hide
among the dark, glossy green leaves. Clusters (corymbs) of small white flowers appear in spring.
particularly valued in situations where an impenetrable barrier is required. The aesthetic characteristics of pyracantha firethorn plants, in conjunction with their home security qualities,
makes them a considerable alternative to artificial fences and walls.[1][2] They are also a good shrub for a wildlife garden, providing dense cover for roosting and nesting birds, summer
flowers for bees and an abundance of berries as a food source. Pyracantha firethorn berries are not poisonous as commonly thought; although they are very bitter, they are edible when
cooked and are sometimes made into jelly. Firethorn pyracantha may be considered an invasive pest species in some areas. You should check your local zoning laws and landscape
codes that they do not restrict the planting of Firethorn Pyracantha before deciding to plant in your garden. The fruit of the Firethorn Pyracantha may be processed into jelly. This
species does not suffer from many different kinds of pest infestations; however, two typical parasites that feed on pyracanthas Firethorns include Spring Tiphia and Lepidoptera. They
require full sun and well-drained soil and actually fare better with some neglect. You should be careful not to overwater this plant. If you wish to increase the mass of the plant, experts
recommend planting additional cuttings. This plant also responds best to pruning done in the springtime, ideally after the first flowering. Firethorns Pyracanthas represent a favorite
ornamental plant due to their colorful combination of white flowers; dark, serrated green leaves; and red, orange, or yellow berries. The fruit also attracts nesting birds, which enhances
the aesthetic quality for some people. At full growth the Pyracantha Firethorn reaches as high as six meters high (about nineteen and a half feet) and spread to about three meters (ten
feet) wide. Firethorns Pyracanthas sprout thorns on their branches and twigs. Passing through a mass of firethorn pyracantha is at least uncomfortable for would-be intruders and
possibly may cause injury. This plant may be directed to grow along windows, making forced entry difficult. As shrubs, they also may grow low to the ground and thus increasing the
difficulty for an intruder to pass low to the ground. Also known by its scientific name, Pyracanthas, the Firethorn genus comprises seven species of shrubs and small trees native to
southern Europe and Asia. Many people find them an attractive plant for gardens however, many also find their profusion of thorns a practical measure for home security. The prolific
flowers are lovely to behold and have some fragrance (although not all would agree that it is appealing). Birds, especially cedar waxwings, like the plump, colorful berries. The brilliant
berry-laden branches of pyracantha firethorn hold up extremely well in cut arrangements and add interest and color to wreaths. Landscapers love the firethorns pyracanthas for their fast
rate of growth and ability to withstand drought and neglect. The shrubs ruggedness and disease and pest resistance makes this plant a very popular item in commercial landscapes.
Pyracantha firethorn is often used as an espalier. Held flat against a wall, it can be shaped quite creatively. Because of its fast growth rate, sprawling, spreading habit, and ease of care,
it can be used on slopes to great advantage requiring little maintenance or care. The wide-reaching stems may be pruned back as needed during warm weather as the shrub blooms on
old wood. Even consider using it as an informal hedge! This will require some trimming and shaping for the first few years but the effort will produce impressively beautiful and secure
(thorny) hedges. Firethorn (Pyracantha coccinea) is native within a range extending from southern Europe to Caucasus Mountains in western Asia. These are up to 2 in (5 cm) across
and are borne close together creating the appearance of nearly solid surface of flowers. In fall the 1/4 in (0.6 cm) berries begin to ripen, their color mellowing from green to shades of red,
orange, or yellow. These persist through winter and into early spring depending on climate and appetite of the local bird population. Under bright sunny conditions the berries are plentiful
but expect smaller crops in shadier situations. The color of both leaves and berries tends to be darker in cooler climates. Firethorn pyracantha is very fast growing and cultivars and
hybrids are available that may be considerably more compact or otherwise differ in form from than the species. These also vary by form, fruit color and hardiness. 'Mohave' is dense,
grows to about 12 ft (3.7 m) high and has red berries. 'Orange Glow' is more open in form with vivid orange berries. 'Lalandei' is a large upright selection that can grow to 20 ft(6.1 m)
that produces huge quantities of scarlet fruits.
Firethorn pyracantha is a large, evergreen shrub that is cherished for its spectacular fall and winter display of scarlet fruits and ability to withstand dry and droughty conditions. Shooting
long lanky stems in all directions, firethorn pyracantha typically grows into a tangled mound up to 10 ft (3.1 m) in height and 12 ft (3.7 m) wide. It is armed with sharp thorns that hide
among the dark, glossy green leaves. Clusters (corymbs) of small white flowers appear in spring.
Wonderful pomegranate products and information: pomegranate juice, pomegranate tea and fresh pomegranates. Some pomegranate juice products are approved by heart-health charities
and even donate to them (see Pomegreat and POM Wonderful, below right), but that doesn't mean that the drink is more beneficial. While it is great for the charity to have the income,
it can give the impression that the juice is healthier than it is. Check ingredients to see what proportion of pomegranate juice is in the carton. Be very careful. Some pomegranate juice
products have been tested for their benefits and others are simply riding on the research of others. When packaging makes a health claim, look again. Is it making a claim for fresh
pomegranates or the preserved juice in the bottle or carton? Juice that has been pasteurised will inevitably lose a proportion of nutrients; and, when the actual pomegranate juice content
is low, the product will be less beneficial. The fruit has exceptionally high levels of polyphenols - antioxidants that prevent free radical damage by limiting the build-up of plaque in arteries.
Eating pomegranates can lower blood pressure and, according to the manufacturers of some products, slow down the ageing process. Note that, as with all fruit juice, pomegranates
contain fruit sugars, which can cause tooth decay. Pomegranates grow on small shrub-like trees and are native to the Middle East, but they will grow anywhere temperate and sunny.
Because of their new popularity, they are being shipped in from all over the world, including Arizona, California and China. Pomegranates from the southern Mediterranean and Middle East
are usually conveyed by sea or road. But while pomegranate juice products can do no harm, just how much goodness is left once it has been preserved and stored? Do we need health
claims on packaging when it contains nothing like the real thing? Pomegranates are having their moment as a "superfood". With the discovery that the fresh pomegranate juice contains
higher quantities of heart-healthy antioxidants than green tea, juice from this southern Mediterranean fruit is turning up in every supermarket fridge cabinet in the land. On the heels of the
discovery by Israeli researchers that pomegranate juice has antioxidant properties, another Israeli team has found that the fruit could have important implications for breast cancer
treatment and estrogen replacement therapy. Pomegranate juice represents another of the foods recently touted for its health benefits. In some clinical studies, pomegranate juice has
been shown to be of significant benefit, especially in the prevention of heart disease. To start, a glass of pomegranate juice contains about 40% of the US Recommended Daily Allowance
(RDA) of Vitamin C. It also has Vitamin A, E and folic acid in good quantities. Further, pomegranate juice has excellent antioxidant properties. It has about three times more antioxidants
ounce for ounce than does red wine or green tea. Many people also enjoy its rich taste, making it a welcome beverage. Pomegranate juice has been shown to work well as a blood
thinner. Some research has shown it may be an excellent agent for promoting blood flow to the heart. It also has been shown to reduce plaque in the arteries, and to raise “good” levels
of cholesterol while helping lower “bad” cholesterol. This preliminary research suggests that pomegranate juice may be helpful in preventing heart disease, heart attacks and stroke. Most
physicians are quick to point out pomegranate juice should be just one aspect of a healthy diet and exercise program. Pomegranate juice alone would probably not cure or completely
prevent heart disease. Some research has also evaluated the antioxidant nature of pomegranate juice and its usefulness in fighting certain forms of cancer. Pomegranate juice has been
tentatively shown to reduce incidence of breast and skin cancer. It has also been tested and shown to slow the growth of prostate cancer in mice. Another interesting study has
evaluated pomegranate juice and osteoarthritis. Pomegranate juice tends to act as an inhibitor on enzymes responsible for damaging cartilage. These studies applied extract of
pomegranate directly onto damaged cartilage. More research would have to examine a cause and effect relationship between oral ingestion of pomegranate juice and reduction in cartilage
deterioration. However, early studies on pomegranate juice suggest it is surely healthy to drink. The fruit can be quite fun to eat as well. There are numerous pomegranate juice products
available, many quite highly priced because of the health craze surrounding pomegranate juice. It is likely if continued studies show promising health benefits, more manufacturers of
pomegranate juice will emerge and help ease prices through competition.
and even donate to them (see Pomegreat and POM Wonderful, below right), but that doesn't mean that the drink is more beneficial. While it is great for the charity to have the income,
it can give the impression that the juice is healthier than it is. Check ingredients to see what proportion of pomegranate juice is in the carton. Be very careful. Some pomegranate juice
products have been tested for their benefits and others are simply riding on the research of others. When packaging makes a health claim, look again. Is it making a claim for fresh
pomegranates or the preserved juice in the bottle or carton? Juice that has been pasteurised will inevitably lose a proportion of nutrients; and, when the actual pomegranate juice content
is low, the product will be less beneficial. The fruit has exceptionally high levels of polyphenols - antioxidants that prevent free radical damage by limiting the build-up of plaque in arteries.
Eating pomegranates can lower blood pressure and, according to the manufacturers of some products, slow down the ageing process. Note that, as with all fruit juice, pomegranates
contain fruit sugars, which can cause tooth decay. Pomegranates grow on small shrub-like trees and are native to the Middle East, but they will grow anywhere temperate and sunny.
Because of their new popularity, they are being shipped in from all over the world, including Arizona, California and China. Pomegranates from the southern Mediterranean and Middle East
are usually conveyed by sea or road. But while pomegranate juice products can do no harm, just how much goodness is left once it has been preserved and stored? Do we need health
claims on packaging when it contains nothing like the real thing? Pomegranates are having their moment as a "superfood". With the discovery that the fresh pomegranate juice contains
higher quantities of heart-healthy antioxidants than green tea, juice from this southern Mediterranean fruit is turning up in every supermarket fridge cabinet in the land. On the heels of the
discovery by Israeli researchers that pomegranate juice has antioxidant properties, another Israeli team has found that the fruit could have important implications for breast cancer
treatment and estrogen replacement therapy. Pomegranate juice represents another of the foods recently touted for its health benefits. In some clinical studies, pomegranate juice has
been shown to be of significant benefit, especially in the prevention of heart disease. To start, a glass of pomegranate juice contains about 40% of the US Recommended Daily Allowance
(RDA) of Vitamin C. It also has Vitamin A, E and folic acid in good quantities. Further, pomegranate juice has excellent antioxidant properties. It has about three times more antioxidants
ounce for ounce than does red wine or green tea. Many people also enjoy its rich taste, making it a welcome beverage. Pomegranate juice has been shown to work well as a blood
thinner. Some research has shown it may be an excellent agent for promoting blood flow to the heart. It also has been shown to reduce plaque in the arteries, and to raise “good” levels
of cholesterol while helping lower “bad” cholesterol. This preliminary research suggests that pomegranate juice may be helpful in preventing heart disease, heart attacks and stroke. Most
physicians are quick to point out pomegranate juice should be just one aspect of a healthy diet and exercise program. Pomegranate juice alone would probably not cure or completely
prevent heart disease. Some research has also evaluated the antioxidant nature of pomegranate juice and its usefulness in fighting certain forms of cancer. Pomegranate juice has been
tentatively shown to reduce incidence of breast and skin cancer. It has also been tested and shown to slow the growth of prostate cancer in mice. Another interesting study has
evaluated pomegranate juice and osteoarthritis. Pomegranate juice tends to act as an inhibitor on enzymes responsible for damaging cartilage. These studies applied extract of
pomegranate directly onto damaged cartilage. More research would have to examine a cause and effect relationship between oral ingestion of pomegranate juice and reduction in cartilage
deterioration. However, early studies on pomegranate juice suggest it is surely healthy to drink. The fruit can be quite fun to eat as well. There are numerous pomegranate juice products
available, many quite highly priced because of the health craze surrounding pomegranate juice. It is likely if continued studies show promising health benefits, more manufacturers of
pomegranate juice will emerge and help ease prices through competition.
| Throughout the year, my husband and I harvest the fruit from plants and trees that are growing here in Arizona. Some are wild - indigenous to our area, others are from our own plantings. We do not have a manufacturing operation, I make all of the jellies in my home kitchen as a true labor of love. Look for: Prickly Pear, Mesquite Bean, Pomegranate, Pineapple Guava, Grapefruit and Pink Grapefruit, Jalapeno, Cranberry/Orange, Peach, Tomato, and Lemon I've been making these jellies for over 10 years. They are all delicious and make terrific gifts! Every year, family, friends, and my local customers look forward to their favorites - especially during the holidays. I process the fruit with great care and use the USDA approved waterbath method for sealing the jars. I do not use any preservatives, just pure fruit juice, sugar, pectin, and 1/24 tsp butter per jar (reduces foaming). All utensils and equipment are thoroughly sterilized prior to use. Always refrigerate after opening. Note: All jellies contain sugar - I am in the process of developing sugar-free jelly recipes for our diabetic family members and friends. Jelly - It's not just for toast! Included with your order are recipes for: syrup, cracker spread/vegetable dip, fresh fruit dip, salad dressing, glaze for meats and other ideas. Quantities available are always limited. Shipping rate for the first jar is $7.00 in the USA (because of weight). If you wish to order more than one, please email me and I will combine shipping charges for a reduced rate and send you an invoice through PayPal. |
| Prickly Pear Jelly 8 oz. jar $5.95 |
| The Desert Dancer studio Susan Lorae |
Homemade
Cactus Jelly
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| - and other fruits growing here in the southwestern desert! |
| Prickly Pear Jelly Taste the true flavor of the southwest! The Prickly Pear cactus grows all over our desert. Both the fruits (tunas) and the paddles (Nopales) are edible. The Prickly Pear cactus is the favorite food of the Javelina (Collared Peccary). The jelly is a beautiful, dark burgundy color. |
| Pictures depict my method of packaging. Fabric lid covers will vary, but I always choose southwestern designs. |
| Mesquite Bean Jelly Don't let the word "bean" disuade you! This jelly has a very sweet/tart flavor! The dried beans are ground into a sweet flour that is used for baking. The jelly is a pretty, pale yellow/green color. |
| Mesquite Bean Jelly 8 oz. jar $5.95 |
| Pomegranate Jelly Not native to Arizona, the Pomegranate grows beautifully here. If the birds leave us enough fruit, the jelly is delicious! Getting the juice encased seeds separated is super labor intensive - but well worth the effort! Beautiful red jelly. |
| Pomegranate Jelly 8 oz. jar $5.95 |
| Not available until 2008 |
| Pyracantha (Firethorn) The Pyracantha is a member of the apple but the taste is only vaguely similar. The birds love these as well so I'm always happy with whatever I get! This is the only jelly I make where I add spices - cinnamon & nutmeg. Pretty pale coral color. |
| Grapefruit Jelly Another tree that is not native to Arizona, but grows easily here. These sweet and juicy fruits make excellent jelly! |
| Pink Grapefruit Jelly The same description as Grapefruit Jelly but this is from "Ruby Red" trees. |
| Pyracantha Jelly 8 oz. jar $5.95 |
| Grapefruit Jelly 8 oz. jar $5.95 |
| Pink Grapefruit Jelly 8 oz. jar $5.95 |
| Pineapple Guava Jelly This isn't a combo of the tropical Guava with Pineapple. This is from our Pineapple Guava trees (Feijoa Sellowiana - not related to the strawberry or lemon guava). The ripe fruit is about the size of duck eggs & are a silvery green in color with a mild, sweet/tart flavor. |
| Pineapple Guava Jelly 8 oz. jar $5.95 |
| Cranberry & Orange Jelly Like the grapefruit, orange trees thrive here. Cranberries, of course, are not grown here (I stock up on fresh cranberries during the holidays). The combination is a real taste treat! Dark red in color. |
| Cranberry & Orange Jelly 8 oz. jar $5.95 |
| Not available this year - the birds and rabbits dined on most of the berries! |
| Not available until 2008 |
| © 2001 - 2008 www.thedesertdancer.com Southwestern Art Decor | Western Art Decor All rights reserved |
jelly, pear jelly, prickly pear jelly, prickly pear cactus jelly, cactus jelly, desert jelly, pear jam, prickly pear jam, prickly pear cactus jam, cactus jam, desert jam, green jelly, greem jam,
lemon jelly, lemon jam, pepper jelly, pepper jam, guava jelly, jellies, jalapeno jelly, pomegranate jelly, pyracantha jelly, cranberry jelly, orange jelly, mesquite bean jelly, grapefruit jelly, pink
grapefruit jelly, ruby red grapefruit jelly,
lemon jelly, lemon jam, pepper jelly, pepper jam, guava jelly, jellies, jalapeno jelly, pomegranate jelly, pyracantha jelly, cranberry jelly, orange jelly, mesquite bean jelly, grapefruit jelly, pink
grapefruit jelly, ruby red grapefruit jelly,
Grapefruit juice is an excellent source of vitamin C. It is also a good source of dietary fiber, vitamin A, potassium, folate, and vitamin B5. Grapefruit juice also contains phytochemicals
including liminoids and lycopene. Research also indicates that individuals taking statin drugs should avoid grapefruit juice. Grapefruit juice increases the amount of statin drug that reaches
the general circulation in two ways. First, grapefruit contains a compound called naringenin, which inactivates an enzyme (cytochrome P450 3A4) in the small intestine that metabolizes
statin drugs. Secondly, grapefruit juice also inhibits P-glycoprotein, a carrier molecule produced in the intestinal wall that would normally transport the statin drug back to the gut. Check
with your healthcare practitioner about consuming grapefruit juice if you're taking pharmaceutical drugs. Certain pharmaceutical drugs combined with grapefruit juice become more potent.
Compounds in grapefruit juice, including naringenin, slow the normal detoxification and metabolism processes in the intestines and liver, which hinders the body's ability to breakdown and
eliminate these drugs. Grapefruit sections add a tangy spark to green salads. Instead of your morning glass of OJ, have a glass of grapefruit juice. Combine diced grapefruit with cilantro
and chili peppers to make a unique salsa.
To enjoy a salad with a tropical flair, combine chopped grapefruit pieces, cooked shrimp and avocadoes and serve on a bed of romaine lettuce. Grapefruits can also be eaten like oranges.
You can peel them with your hands or with a knife. If choosing the latter method, starting at the top, make a vertical incision that runs downward and then back up to the top on the other
side and then repeat so that there will be four sections of similar size. Be careful to only cut through skin and not into the membrane. The skin can then be peeled back with your hands or
with the knife. The membranes can be separated, as you would do to an orange eaten in this manner. Another way to serve grapefruit is to peel and slice them. Grapefruits are usually
eaten fresh by slicing the fruit horizontally and scooping out sections of the halves with a spoon. To separate the flesh from the membrane you can either cut it with a sharp knife, a
special curved-blade grapefruit knife, or a serrated grapefruit spoon. If there are seeds, you can remove them with your spoon before you eat the grapefruit. Grapefruits should be rinsed
under cool water before consuming, even though you will probably not be eating the peel, since cutting into an unwashed fruit may transfer dirt or bacteria that may reside on the skin's
surface to the edible flesh. Since grapefruits are juicier when they're slightly warm rather than cool, store them at room temperature if you are planning on consuming them within a week
of purchase. If you will not be using them within this time period, store them in the refrigerator crisper where they will keep fresh for two to three weeks. Grapefruits should be firm, yet
slightly springy when gentle pressure is applied. While chilled grapefruits do not have an apparent fragrance, those kept at room temperature should have a subtly sweet aroma.
Grapefruits can be purchased throughout the year although the height of the season ranges from winter through early spring. The grapefruits should be heavy for their size as this usually
indicates that they feature thin skins and therefore a higher concentration of juicier flesh. Those that have overly rough or wrinkled skin usually tend to be thick skinned and should be
avoided. Grapefruit trees were planted in Florida in the early 19th century, although they did not become a viable commercial crop until later that century. Florida is still a major producer of
grapefruits, as is California, Arizona and Texas. Other countries that produce grapefruits commercially include Israel, South Africa and Brazil. The resulting fruit was given the name
"grapefruit" in 1814 in Jamaica, a name which reflects the way it's arranged when it grows-hanging in clusters just like grapes. Grapefruits have a rather recent history, having been
discovered in Barbados in the 18th century. Many botanists think the grapefruit was actually the result of a natural cross breeding which occurred between the orange and the pomelo, a
citrus fruit that was brought from Indonesia to Barbados in the 17th century. In humans, drinking three 6-ounce glasses of grapefruit juice a day was shown to reduce the activity of an
enzyme that activates cancer-causing chemicals found in tobacco smoke. In rats whose colons were injected with carcinogens, grapefruit and its isolated active compounds (apigenin,
hesperidin, limonin, naringin, naringenin, nobiletin) not only increased the suicide (apoptosis) of cancer cells, but also the production of normal colon cells. Researchers also confirmed that
grapefruit may help prevent weight gain by lowering insulin levels. Not only is grapefruit juice rich in vitamin C, but new research presented at the 228th National Meeting of the American
Chemical Society provides two more reasons to drink grapefruit juice: protection against lung and colon cancer. Researchers also confirmed that grapefruit juice may help prevent weight
gain by lowering insulin levels. In humans, drinking three 6-ounce glasses of grapefruit juice a day was shown to reduce the activity of an enzyme that activates cancer-causing chemicals
found in tobacco smoke. In rats whose colons were injected with carcinogens, grapefruit juice and its isolated active compounds (apigenin, hesperidin, limonin, naringin, naringenin, nobiletin)
not only increased the suicide (apoptosis) of cancer cells, but also the production of normal colon cells. Not only is grapefruit juice rich in vitamin C, but new research presented at the
228th National Meeting of the American Chemical Society provides two more reasons to drink grapefruit juice: protection against lung and colon cancer. Want to reduce your risk of
calcium oxalate kidney stones? Drink grapefruit juice. A study published in the British Journal of Nutrition found that when women drank ½ to 1 liter of grapefruit, apple or orange juice daily,
their urinary pH value and citric acid excretion increased, significantly dropping their risk of forming calcium oxalate stones. Both blond and red grapefruit juice can reduce blood levels of
LDL ("bad") cholesterol, and red grapefruit lowers triglycerides as well, shows a study published in the Journal of Agricultural and Food Chemistry. Includes the famous Ruby Red
grapefruit, and other redder varieties - Henderson and Ray. Its smooth, yellow skin is naturally tinged with a reddish blush, and an interior color 3 to 5 times redder than Ruby Red
grapefruit. Combines the two reddest varieties - Rio Red and Star Ruby red grapefruit. It has an overall blush on the exterior peel with a deep red interior color which is 7 to 10 times
redder than the Ruby Red grapefruit. Whether you are on the grapefruit diet or not - you wont be able to get enough of my deliciously juicy Ruby Red grapefruit jelly. Crops of the
enhanced ruby red grapefruit have been grown since 1970. Today's sweet, ruby red grapefruit that were created at Texas A&M are labeled "Rio Star" or "Ruby-Sweet" grapefruit from
Texas. Texas ruby red grapefruit is one the sweetest varieties of red grapefruit, thanks to years of hard work at the Texas A&M University Citrus Center. Dr. Richard Hensz spent many
years in the laboratory working to produce the sweetest, reddest varieties. In order to distinguish ruby reds from other varieties, the Texas red grapefruit were marketed under the name
"Ruby". The Ruby Red grapefruit was the first grapefruit to be granted a U.S. patent. In the 1920's, observant South Texas farmers noticed ruby red grapefruit growing on a pink
grapefruit tree. From this first, curious glance grew the Texas citrus grapefruit industry. Through several mutations and years of scientific research, Texas is a leading producer in ruby
red grapefruit.
including liminoids and lycopene. Research also indicates that individuals taking statin drugs should avoid grapefruit juice. Grapefruit juice increases the amount of statin drug that reaches
the general circulation in two ways. First, grapefruit contains a compound called naringenin, which inactivates an enzyme (cytochrome P450 3A4) in the small intestine that metabolizes
statin drugs. Secondly, grapefruit juice also inhibits P-glycoprotein, a carrier molecule produced in the intestinal wall that would normally transport the statin drug back to the gut. Check
with your healthcare practitioner about consuming grapefruit juice if you're taking pharmaceutical drugs. Certain pharmaceutical drugs combined with grapefruit juice become more potent.
Compounds in grapefruit juice, including naringenin, slow the normal detoxification and metabolism processes in the intestines and liver, which hinders the body's ability to breakdown and
eliminate these drugs. Grapefruit sections add a tangy spark to green salads. Instead of your morning glass of OJ, have a glass of grapefruit juice. Combine diced grapefruit with cilantro
and chili peppers to make a unique salsa.
To enjoy a salad with a tropical flair, combine chopped grapefruit pieces, cooked shrimp and avocadoes and serve on a bed of romaine lettuce. Grapefruits can also be eaten like oranges.
You can peel them with your hands or with a knife. If choosing the latter method, starting at the top, make a vertical incision that runs downward and then back up to the top on the other
side and then repeat so that there will be four sections of similar size. Be careful to only cut through skin and not into the membrane. The skin can then be peeled back with your hands or
with the knife. The membranes can be separated, as you would do to an orange eaten in this manner. Another way to serve grapefruit is to peel and slice them. Grapefruits are usually
eaten fresh by slicing the fruit horizontally and scooping out sections of the halves with a spoon. To separate the flesh from the membrane you can either cut it with a sharp knife, a
special curved-blade grapefruit knife, or a serrated grapefruit spoon. If there are seeds, you can remove them with your spoon before you eat the grapefruit. Grapefruits should be rinsed
under cool water before consuming, even though you will probably not be eating the peel, since cutting into an unwashed fruit may transfer dirt or bacteria that may reside on the skin's
surface to the edible flesh. Since grapefruits are juicier when they're slightly warm rather than cool, store them at room temperature if you are planning on consuming them within a week
of purchase. If you will not be using them within this time period, store them in the refrigerator crisper where they will keep fresh for two to three weeks. Grapefruits should be firm, yet
slightly springy when gentle pressure is applied. While chilled grapefruits do not have an apparent fragrance, those kept at room temperature should have a subtly sweet aroma.
Grapefruits can be purchased throughout the year although the height of the season ranges from winter through early spring. The grapefruits should be heavy for their size as this usually
indicates that they feature thin skins and therefore a higher concentration of juicier flesh. Those that have overly rough or wrinkled skin usually tend to be thick skinned and should be
avoided. Grapefruit trees were planted in Florida in the early 19th century, although they did not become a viable commercial crop until later that century. Florida is still a major producer of
grapefruits, as is California, Arizona and Texas. Other countries that produce grapefruits commercially include Israel, South Africa and Brazil. The resulting fruit was given the name
"grapefruit" in 1814 in Jamaica, a name which reflects the way it's arranged when it grows-hanging in clusters just like grapes. Grapefruits have a rather recent history, having been
discovered in Barbados in the 18th century. Many botanists think the grapefruit was actually the result of a natural cross breeding which occurred between the orange and the pomelo, a
citrus fruit that was brought from Indonesia to Barbados in the 17th century. In humans, drinking three 6-ounce glasses of grapefruit juice a day was shown to reduce the activity of an
enzyme that activates cancer-causing chemicals found in tobacco smoke. In rats whose colons were injected with carcinogens, grapefruit and its isolated active compounds (apigenin,
hesperidin, limonin, naringin, naringenin, nobiletin) not only increased the suicide (apoptosis) of cancer cells, but also the production of normal colon cells. Researchers also confirmed that
grapefruit may help prevent weight gain by lowering insulin levels. Not only is grapefruit juice rich in vitamin C, but new research presented at the 228th National Meeting of the American
Chemical Society provides two more reasons to drink grapefruit juice: protection against lung and colon cancer. Researchers also confirmed that grapefruit juice may help prevent weight
gain by lowering insulin levels. In humans, drinking three 6-ounce glasses of grapefruit juice a day was shown to reduce the activity of an enzyme that activates cancer-causing chemicals
found in tobacco smoke. In rats whose colons were injected with carcinogens, grapefruit juice and its isolated active compounds (apigenin, hesperidin, limonin, naringin, naringenin, nobiletin)
not only increased the suicide (apoptosis) of cancer cells, but also the production of normal colon cells. Not only is grapefruit juice rich in vitamin C, but new research presented at the
228th National Meeting of the American Chemical Society provides two more reasons to drink grapefruit juice: protection against lung and colon cancer. Want to reduce your risk of
calcium oxalate kidney stones? Drink grapefruit juice. A study published in the British Journal of Nutrition found that when women drank ½ to 1 liter of grapefruit, apple or orange juice daily,
their urinary pH value and citric acid excretion increased, significantly dropping their risk of forming calcium oxalate stones. Both blond and red grapefruit juice can reduce blood levels of
LDL ("bad") cholesterol, and red grapefruit lowers triglycerides as well, shows a study published in the Journal of Agricultural and Food Chemistry. Includes the famous Ruby Red
grapefruit, and other redder varieties - Henderson and Ray. Its smooth, yellow skin is naturally tinged with a reddish blush, and an interior color 3 to 5 times redder than Ruby Red
grapefruit. Combines the two reddest varieties - Rio Red and Star Ruby red grapefruit. It has an overall blush on the exterior peel with a deep red interior color which is 7 to 10 times
redder than the Ruby Red grapefruit. Whether you are on the grapefruit diet or not - you wont be able to get enough of my deliciously juicy Ruby Red grapefruit jelly. Crops of the
enhanced ruby red grapefruit have been grown since 1970. Today's sweet, ruby red grapefruit that were created at Texas A&M are labeled "Rio Star" or "Ruby-Sweet" grapefruit from
Texas. Texas ruby red grapefruit is one the sweetest varieties of red grapefruit, thanks to years of hard work at the Texas A&M University Citrus Center. Dr. Richard Hensz spent many
years in the laboratory working to produce the sweetest, reddest varieties. In order to distinguish ruby reds from other varieties, the Texas red grapefruit were marketed under the name
"Ruby". The Ruby Red grapefruit was the first grapefruit to be granted a U.S. patent. In the 1920's, observant South Texas farmers noticed ruby red grapefruit growing on a pink
grapefruit tree. From this first, curious glance grew the Texas citrus grapefruit industry. Through several mutations and years of scientific research, Texas is a leading producer in ruby
red grapefruit.
Cranberries are a major commercial crop in certain US states and Canadian provinces (see "Cultivation and Uses" below). Most cranberries are processed into products such as juice,
sauce, and sweetened dried cranberries, with the remainder sold fresh to consumers. Cranberry juice sauce is regarded an indispensable part of traditional American and Canadian
Thanksgiving menus and European winter festivals. Since the early 21st century within the global functional food industry, there has been a rapidly growing recognition of cranberries for
their consumer product popularity, nutrient content and antioxidant qualities, giving them commercial status as a novel "superfruit". Cranberries are low, creeping shrubs or vines up to 2 m
long and 5 to 20 cm in height,[1] with slender, wiry stems, not thickly woody, and small evergreen leaves. The flowers are dark pink, with very distinct reflexed petals, leaving the style and
stamens fully exposed and pointing forward. They are pollinated by domestic honey bees. The fruit is a berry that is larger than the leaves of the plant; it is initially white, but turns a deep
red when fully ripe. It is edible, with an acidic taste that can overwhelm its sweetness. Cranberry juice has tannins, which have anti-clotting properties, and may help reduce urinary tract
infections and the amount of dental plaque-causing oral bacteria, thus being a prophylaxis for gingivitis. It's important to drink lots of water during and after treatment because each time
you urinate, the bladder cleanses itself a little bit more. Cranberry juice also has been shown to have positive effects on UTIs. DON'T use the kind of juice that says "Juice Cocktail" on the
label. That has too much sugar and is not concentrated enough with cranberries. Make sure the cranberry juice is 100% juice, many brands are now 100% cranberry. Quality cranberry juice
produces hippuric acid in the urine which acidifies the urine and prevents bacteria from sticking to the walls of the bladder. If pure cranberry juice is not available, cranberry capsules can be
substituted. They can be found in most health food stores. Always take these with a large glass of water. Drinking cranberry juice three times a day over the course of a month increased
all the volunteers' blood concentration of high-density lipoprotein (HDL) cholesterol—the so-called good cholesterol—by 10 percent. The cranberry juice didn't affect low-density lipoprotein
(LDL) or triglycerides, which are other fatty substances in the blood. However, epidemiological studies by others have correlated HDL-cholesterol increases of this magnitude with about a 40
percent drop in heart-disease risk. For people who would prefer a pocket version of the potential cranberry therapy for cholesterol, dried cranberries are available in stores. Indications are
that dried cranberries pack 10 percent more antioxidants than prunes and 50 percent more than raisins do. In a follow-up trial, 20 adults, mostly middle age and all with moderately
elevated, unhealthy total-blood-cholesterol concentrations, on a cranberry juice regimen. For the first month, each person drank a daily 8-ounce glass of either the sugared or surgarfree
cranberry juice cocktail. During the second month, each recruit drank two glasses daily. During the last month of the experiment, daily juice intake increased to three glasses. Cranberry
recipe for pancake syrup, desserts, cranberry salad dressing, cranberry recipe for fruit dip, cranberry recipe for meat glaze.
sauce, and sweetened dried cranberries, with the remainder sold fresh to consumers. Cranberry juice sauce is regarded an indispensable part of traditional American and Canadian
Thanksgiving menus and European winter festivals. Since the early 21st century within the global functional food industry, there has been a rapidly growing recognition of cranberries for
their consumer product popularity, nutrient content and antioxidant qualities, giving them commercial status as a novel "superfruit". Cranberries are low, creeping shrubs or vines up to 2 m
long and 5 to 20 cm in height,[1] with slender, wiry stems, not thickly woody, and small evergreen leaves. The flowers are dark pink, with very distinct reflexed petals, leaving the style and
stamens fully exposed and pointing forward. They are pollinated by domestic honey bees. The fruit is a berry that is larger than the leaves of the plant; it is initially white, but turns a deep
red when fully ripe. It is edible, with an acidic taste that can overwhelm its sweetness. Cranberry juice has tannins, which have anti-clotting properties, and may help reduce urinary tract
infections and the amount of dental plaque-causing oral bacteria, thus being a prophylaxis for gingivitis. It's important to drink lots of water during and after treatment because each time
you urinate, the bladder cleanses itself a little bit more. Cranberry juice also has been shown to have positive effects on UTIs. DON'T use the kind of juice that says "Juice Cocktail" on the
label. That has too much sugar and is not concentrated enough with cranberries. Make sure the cranberry juice is 100% juice, many brands are now 100% cranberry. Quality cranberry juice
produces hippuric acid in the urine which acidifies the urine and prevents bacteria from sticking to the walls of the bladder. If pure cranberry juice is not available, cranberry capsules can be
substituted. They can be found in most health food stores. Always take these with a large glass of water. Drinking cranberry juice three times a day over the course of a month increased
all the volunteers' blood concentration of high-density lipoprotein (HDL) cholesterol—the so-called good cholesterol—by 10 percent. The cranberry juice didn't affect low-density lipoprotein
(LDL) or triglycerides, which are other fatty substances in the blood. However, epidemiological studies by others have correlated HDL-cholesterol increases of this magnitude with about a 40
percent drop in heart-disease risk. For people who would prefer a pocket version of the potential cranberry therapy for cholesterol, dried cranberries are available in stores. Indications are
that dried cranberries pack 10 percent more antioxidants than prunes and 50 percent more than raisins do. In a follow-up trial, 20 adults, mostly middle age and all with moderately
elevated, unhealthy total-blood-cholesterol concentrations, on a cranberry juice regimen. For the first month, each person drank a daily 8-ounce glass of either the sugared or surgarfree
cranberry juice cocktail. During the second month, each recruit drank two glasses daily. During the last month of the experiment, daily juice intake increased to three glasses. Cranberry
recipe for pancake syrup, desserts, cranberry salad dressing, cranberry recipe for fruit dip, cranberry recipe for meat glaze.
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