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Place all the ingredients except the nuts in a large saucepan. Bring to a gentle boil and cook uncovered, stirring occasionally, until thickened, about 20 minutes. Stir in the nuts. Ladle into hot sterilized jars. Seal with new canning lids and metal rings. Process for 10 minutes using boiling water bath method. Remove jars from water and wait for the "ping" to make sure they are sealed. Can also be stored in airtight container in refrigerator instead, and used within 2 weeks.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Tart dried cranberries — salads, stuffing, trail mix, baking
Dried pomegranate seeds — Indian chutneys, garnish, sour depth
Korean five-flavor berry tea — sweet, sour, salty, bitter, spicy