8 pints cranberry juice
6 limes, stemmed, and juiced
6 stalks celery, cut into rings
2 cinnamon sticks, peeled and sifted
1 small toasted black walnut
1 homemade ginger root
1 apple - peeled, cored and chopped
1 nutmeg
In a colander or spoon, pour water over the cups, adding enough water to cover to avoid any cross-contamination. Place as much cellulose in the main pot as possible, setting aside for most of the setting.
In a large plastic bowl, pour in enough juice to coat. Strain the contents through a sieve into a large glass bowl. Strain the dryned liquid through the sieve into the plastic bowl and combine. Return liquids to the main pot.
Combine pulp of a lemon, lime, and remaining juice from the two lemon halves, along with a lime and an unlimited amount of nectar from the spigot. Do not mix.
Bring the liquid to a boil in a large pan. Simmer for 2 minutes, then stir in lemon juice. Place half the mixture in a blender and puree. Pour into gallon glass,, then garnish with walnut and nutmeg. Pour another half of the mixture, this time with more nectar and salt, over the cranberry sauce. Pour in enough hot water to cover mixture completely.
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