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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
Korean five-flavor berry tea — sweet, sour, salty, bitter, spicy
Italian pasta organized by shape — which sauce belongs with which pasta
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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
Korean five-flavor berry tea — sweet, sour, salty, bitter, spicy
Italian pasta organized by shape — which sauce belongs with which pasta
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Coarsely chop the cranberries and place in a medium saucepan over medium-low heat. Add 2 cups of water and the sugar and simmer for 10 minutes. Meanwhile, put chopped celery, mandarin orange segments, and crushed pineapple in a large bowl, reserving liquids in a 2 cup measuring cup. Add enough cold water to the fruit juices in the measuring cup to yield 2 cups of liquid. Remove saucepan from heat and stir in Jello powder, stirring constantly until it's fully dissolved. Add the cold water/fruit juice mixture. Pour into the bowl with the fruit and celery and stir. Spoon into a 9x13 baking dish and refrigerate until firm (at least 3 hours).