11.   In a nonreactive saucepan, combine apples, apple juice, sugar, lemon juice and salt.

12.   In a medium nonreactive saucepan, combine juice and zest.

13.   In a medium nonreactive saucepan, combine sugar, beet juice, vinegar, salt, pepper, bay leaves and cloves.

14.   In a nonreactive saucepan, combine balsamic vinegar, vermouth and pineapple juice and bring to a boil over high heat.

15.   In a medium nonreactive saucepan, bring all remaining ingredients except ginger to a boil over high heat.

16.   In a medium nonreactive saucepan, place berries and sugar over medium heat.

17.   In nonreactive saucepan, bring all ingredients to a boil.

18.   Melt the butter in a nonreactive saucepan over medium heat.

19.   Pour the vinegar into a nonreactive saucepan.

20.   Warm oil in a nonreactive large saucepan over moderate heat.