Peaches loves gingerale, especially with cranberry juice, so I decided to try making it myself. This recipe gets his seal of approval — it tastes great, gingery and lightly carbonated.

Ingredients:

• 3/4 tablespoons grated fresh ginger root
• 1/2 cup sugar
• 1/8 teaspoon active dry yeast
• Juice of half a lemon
• water

Directions:

1. Pour ginger, sugar, yeast, and lemon juice into an empty 1-liter container, and fill the rest with water.

2. Screw on the cap on as tightly as possible. Shake the bottle well, and leave at room temperature for two days.

3. Refrigerate. To serve, pour through a tea strainer.

(Adapted from Allrecipes)

Ingredients:

• 1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups
• 3/4 cup apple juice
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1 cup sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Juice of half a lemon

Directions:

1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Adjust spices to taste. Stir in lemon juice, or more to taste.
2. Once cool, pumpkin butter can be kept in an airtight container in the fridge.

(Adapted from Smitten Kitchen)

Ingredients:

• 1/4 cup blackstrap molasses
• 1/4 cup honey
• 1 cup applesauce
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1 tsp ground ginger
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 3/4 cup whole wheat flour

Directions:

1. Preheat oven to 350 degrees F.

2. Combine molasses, honey, and applesauce in a large bowl.

3. Combine dry ingredients separately and stir into the liquid. If the batter seems very dry, add a little more applesauce or a little water.

4. Bake in a nonstick or greased 8 x 8 inch baking pan for 30 - 45 minutes.

(Adapted from Recipes for Natural Health)

Core peel three or four pears, chop them up, and put them in a pot. Pour cranberry juice over them, leaving about an inch unsubmerged. Bring to a boil while stirring. Add a pinch each of salt and cardamom and a tablespoon or so of honey or sugar. Now reduce to a simmer and cover the pot, letting it cook on the stove for an hour or two. Stir occasionally. Let it cool, and then use a blender to puree the mixture until it is the texture of applesauce. This delicious concoction tastes great on toast (french-style or otherwise), pancakes, and whatever else you can think of.