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Make an infusion of 4 T dried or 8 T chopped fresh sage leaves and one cup of boiling water, simmered together for about ten minutes, uncovered. Strain through a cloth strainer for about ½ cup sage infusion.

Add to this:
3 ½ cups granulated sugar (I sometimes reduce the sugar in her recipes)
1 cup fresh apple cider
¼ cup lemon juice

As it comes to a boil, add:
½ bottle Certo (extra points for anyone who can come up with a non-Kraft product to substitute for liquid pectin)

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Cantaloupe-Jalapeno Gazpacho
This is an easy soup course or palate-cleanser. The flecks of green against the orange make for a lovely presentation.

1 medium cantaloupe, seeded, rind removed, and cut into chunks
1 cup seltzer
1 Tbs. lemon juice
1-2 jalapenos, seeded and finely diced (you may want to wear a plastic bag or latex glove over the hand that will come in contact with the pepper)

In a blender or food processor, combine cantaloupe, seltzer, and lemon juice. Puree, then transfer to serving bowl or individual bowls. Sprinkle with the diced jalapeno.

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Sassy Tomato Sauce
Adapted from Epicurious.  Romas (aka plum tomatoes) work best for sauce, but any kind of tomatoes you come across this fall (or high quality canned tomatoes) will work. Use this sauce to make shakshuka for your Rosh Hashanah guests. The sauce keeps well in the fridge thanks to the peppers’ antimicrobial properties, and of course stays fresh even longer in the freezer. You can make a big batch of this, then freeze in glass jars (leave plenty of headroom!) to use through the winter.