The Stockings are hung

And the house is all decorated. I made my Thanksgiving deadline for turning on the lights and except for the 'easy assemble Snowman we were set and on schedule. The Snowman is now in his proper place on the porch and will welcome you when you arrive. We are expecting out first full fledged  snow storm this weekend and with the students moving out of the town all this week after their exams it should not cause too much of a problem.

The kitchen is now being used to prepare food for our family and friends instead of for our guests and I thought you might like my recipe for Cranberry Chutney.

Apple Cranberry Chutney

2 cups Water

2 cups Sugar

2 Tbs Molasses

2 Large Granny Smith Apples, peeled and cut into small pieces

12oz fresh Cranberries

1 cup Golden Raisins

1/3 cup Red wine vinegar

2 Tbs fresh Ginger, grated

1 tsp salt

1/2 tsp Hot sauce

Bring water and sugar to a boil in a med sauce pan and boil until sugar is dissolved. Add molasses and apple slices and return to a boil, reduce to a simmer and cook, uncovered, for 20 minutes or until apples are fork tender. Add the washed and stemmed cranberries along with the remain ingredients. Stir and return to a boil. Reduce heat and cook for 20 more minutes.

Makes approximately 4 cups of chutney and may be stored in a covered container in the refrigerator for up to 3 weeks, though best used with in 3 days of completion. Great Christmas gift!

Merry Christmas and may the New Year bring only the best of everything to you and yours.