Hot Spiced Cranberry Punch

3 pints cranberry juice
1 pint lemonade
½ teaspoon each cloves, cinnamon and allspice
1 cup sugar or honey
Simmer these ingredients for 15 minutes and serve in a 2-quart punch bowl. Take 2 lemons, thickly sliced, and stud with the whole cloves, then float them on top of the punch. Yield: 12 cups.

For gift giving or use in your holiday cooking, here’s a simple mustard to make.

Tarragon Champagne Mustard

¼ cup plus 2 tablespoons mustard seeds (pref. 3 parts yellow or brown and 1 part black)
½ cup plus 1 tablespoon champagne vinegar
¼ cup plus 2 tablespoons water
1 teaspoon dried tarragon leaves
¾ teaspoon ground coriander
¾ teaspoon sugar
½ teaspoon slat
3/8 teaspoon ground cumin
Finely grind the seeds first in a small food processor, then add the remaining ingredients and blend well. Put into a small saucepan and cook over low heat for 5 minutes or until it starts to simmer.

Stir constantly. Cool. If too thick, thin with equal parts vinegar and water. Pour into decorative jars, cap tightly and label. Be sure to put on the label to “keep refrigerated.” Yield: ¾ cup.

Invite your friends over for tea and listen to them rave over this wonderful herb sugar. It’s easy to make and adds herbal flavor to your beverages. It’s also great over fruit, mixed into whipped cream or used in baking.