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Reduced Sugar Mayonnaise with Dried Cranberries

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2 large egg yolks
2 tbsp. fresh lemon juice
2 tbsp. sugar
2 tbsp. water
1 tsp. dry mustard
1 tsp. salt
1 cup pure olive oil
1 cup chopped dried cranberries (watch for refined sugar, as some packaged cranberries are coated)

Heat egg yolks, lemon juice, sugar, and water in a small skillet over very low heat, stirring constantly. At the first sign of thickness, remove from heat and submerge in a large pan of cold water (continue stirring to avoid creating citrus-y scrambled eggs). Scoop mixture out of pan and into a food processor. Blend for a few seconds and then let mixture sit uncovered at least 5 minutes to cool. Add remaining dry ingredients, except for cranberries, and blend on low speed. Drizzle oil slowly into the mixture until all ingredients are combined. Add cranberries. Scoop into a large glass container and chill immediately. Mayonnaise should keep for at least one week if stored correctly.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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