The Sweet Magnolias Cookbook by Sherryl Woods

can’t stir down), add pectin all at once. Stir well. Return to a boil, and boil exactly 1 minute. Remove from heat.
    Stir in vanilla extract. Pour into hot, sterilized jars. Wipe rims of jars clean. Secure lids with screw-on bands.
    Process jars of preserves in a boiling water bath for 10 minutes.
    Carefully remove from water bath, and let stand at room temperature to cool.
    In a few hours, check to be certain all jars are vacuum sealed. Store at room temperature up to 1 year. If you have a jar that didn’t vacuum seal, refrigerate, and use within 1–2 weeks.
    MAKES 8 JARS
    ----
    Note: Rose geranium is a nonflowering plant found at a nursery, usually with the herbs. The leaves make this plant special because they are scented like roses. (There is also a lemon geranium variety.) You can also substitute 1 tablespoon food-safe rosewater.
----

    Peach Cobbler Jam
    9 half-pint canning jars, lids and screw-on bands
    7½ cups granulated white sugar
    4 cups coarsely chopped peaches and their juice
    Â¼ cup freshly squeezed lemon juice
    2 tablespoons freshly grated gingerroot
    1 tablespoon butter
    1 teaspoon ground cinnamon
    Â½ teaspoon freshly grated nutmeg
    1 (3-ounce) pouch liquid fruit pectin
    Sterilize jars, lids and screw-on bands in boiling water for at least 5 minutes. Drain well just before filling jars with prepared preserves.
    In a large saucepan, combine everything but the pectin. Bring to a boil over medium heat, stirring often to keep from scorching.
    When you reach a rolling boil (one that you can’t stir down), add pectin all at once. Stir well. Return to a boil, and boil exactly 1 minute while stirring constantly. Remove from heat.
    Pour into hot, sterilized jars. Wipe rims of jars clean. Secure lids with screw-on bands.
    Place jars of preserves in a boiling water bath for 10 minutes.
    Carefully remove from water bath, and let stand at room temperature to cool.
    A couple of hours later, check to be certain all jars vacuum sealed. Leave undisturbed. It may take up to 2 weeks for the gel to completely set. Store at room temperature up to 1 year. If you have a jar that didn’t vacuum seal, refrigerate, and use within 1–2 weeks.
    MAKES 9 JARS

    Jingle Bell Candied Cranberries
    1 pound washed fresh cranberries, picked through
    2 cups granulated sugar
    Â¼ cup high-quality bourbon
    Preheat oven to 350°F.
    Fully line the interior of a jelly-roll pan with foil. Spray with nonstick spray. Scatter cranberries in pan.
    Sprinkle evenly with sugar. Cover tightly with foil.
    Bake 1 hour. Remove from oven, and drizzle bourbon over cranberries. Let stand 10 minutes. Transfer to a bowl. Store tightly covered in the refrigerator.
    MAKES 3 CUPS
    ----
    Note: Don’t you just love it when a recipe has so many uses?! These candied cranberries are truly special and enhance so many dishes. Serve this dish simply as your holiday dinner cranberry dish. Then think of the other ways to enjoy these spiked, candied bits of bliss: as a topping for mixed green salads with blue cheese dressing, with a variety of fine cheeses and crackers, as a topping for baked brie, scattered over roasted poultry,….
----

    Southern Christmas Ambrosia
    SALAD
    6 oranges, peeled, cut into sections, or 2 large cans mandarin orange sections, drained well
    1 fresh pineapple, peeled, cored, cut into 1" chunks
    1 cup red seedless grapes, cut in half
    2 apples, cored, cut into 1" chunks
    1 cup coarsely chopped pecans
    1 (6-ounce) package frozen coconut, thawed
    Â½ cup golden raisins or dried cranberries
    Â½ cup thinly sliced celery
    DRESSING
    2 cups sour cream
    Â½ cup golden or cream sherry
    1 packed cup light brown sugar
    SALAD
    Combine all salad ingredients, and toss well.
    DRESSING
    Combine all dressing ingredients, and stir until sugar dissolves. Pour dressing over salad. Stir gently. Cover, and refrigerate at least 4 hours or up to 2 days before serving.
    SERVES 12

    ----
    Uptown Down-South Cheese Grits
    Â½ gallon