Jessica's Joyful Kitchen

1 bag (12 ounces) fresh or frozen cranberries 1/2 cup sugar 1 tablespoon grated fresh ginger 1 cup chopped red gala apples (2 sm or 1 lg) 1/4 cup coarsely chopped walnuts 1/2 tsp cinnamon 1/4 cup dried cranberries or raisins 2 tablespoons red-wine vinegar In a large saucepan, bring cranberries, sugar, ginger, and 2 tablespoons water to a boil. Reduce heat to medium-low; add apples, walnuts and cinnamon.   Continue to simmer until most of the cranberries have popped, 10 to 15 minutes. Stir in vinegar and dried fruit (last to keep their chew). Remove relish from heat. Let cool to room temperature, and serve (or refrigerate in an airtight container up to 3 days). Adapted from Martha Stewart

10 flour tortillas, torn into sixths  Oil 1 lb ground beef 1 cup onion, chopped 2 tsp cumin 2 Tbsp homemade taco seasoning , optional Salt and pepper 1 cup medium salsa or enchilada sauce 1 1/2 cups rice, prepared Enchilada Sauce (below), prepared or 2 cans 8 oz shredded cheese In a large skillet with drizzle of oil, brown meat 5-6 minutes, breaking up pieces as you go. Add onion, sauté 2-3 minutes. Stir in seasonings, salsa/sauce, and rice; heat through. Pour 1/3 of the sauce in the bottom of a 9x13 baking dish (or 2 smaller) sprayed with cooking spray. Next a layer of tortillas and then top with half of the meat mixture. Pour over 1/3 of the sauce, tortillas, the rest of the meat, and the final layer of tortillas. Top with remaining sauce. Sprinkle with cheese. Bake for 25 minutes at 400 degrees covered with foil, then 5 minutes uncovered. Enchilada Red Sauce 3 cups tomato sauce 1½ cups chicken broth  1½ chicken bouillon cubes 1½ tablespoons cornstarch 3 tablespoo...