Cooking

Place sugar in an ovenproof shallow pan and warm in a 250°F (120°C) oven for 15 minutes. (Warm sugar dissolves better.)

Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.

Add warm sugar, return to a boil, and boil until mixture will form a gel (see tips, below), about 5 minutes.

Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .

Tip: To make a small boiling-water canner, tie several screw bands together with string or use a small round cake rack in the bottom of a large covered Dutch oven. Be sure the pan is high enough for 2 inches (5 cm) of water to cover the jars when they are sitting on the rack. add your own note

In a skillet cook the onion and 2 tablespoons of the butter over moderately low heat, stirring, until it is very soft. In a heavy saucepan melt 6 tablespoons of the remaining butter over moderately low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk, scalded, in a stream, whisking, and bring the sauce to a boil. Simmer the sauce, whisking, for 1 minute and add salt and pepper to taste. Peel the potatoes and slice them 1/8 inch thick. Spread about one third of the sauce in the bottom of a well-buttered 3-quart gratin dish at least 2 1/2 inches deep, cover it with a layer of potato slices, overlapping the slices slightly, and cover the potatoes with one third of the onions. Sprinkle the onions with one third of the Cheddar and continue to layer the remaining sauce, potatoes, onions, and Cheddar in the same manner. Sprinkle the top with bread crumbs, dot it with the remaining 1 tablespoon butter, cut into bits, and bake the mixture, covered with foil, in the middle of a preheated 400°F. oven for 20 minutes. Remove the foil and bake the potato mixture for 30 to 35 minutes more, or until the top is golden and the potatoes are tender.

Preheat oven to 300°.

Combine the first 6 ingredients in a small bowl.

Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add pork; sauté 5 minutes on each side or until golden. Remove pork from pan. Add onion and mushrooms to pan; sauté for 3 minutes. Carefully add whiskey to pan; cook for 1 minute or until liquid almost evaporates. Stir sour cream mixture into pan. Return pork to pan; spoon sauce over pork.

Wrap handle of skillet with foil. Cover and bake at 300° for 1 hour. Serve immediately.