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This wintry chutney, spiced with clove and bright with cranberries and tangerine, is versatile for the holidays either as a gift or on a cheese tray. Plus, the natural pectin in the cranberries helps it set even with a short cooking time, so you can spend less time preserving and more time partying
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Caramel Apple Cider Jelly
Because apple cider is unfiltered, this jelly looks a bit cloudy in the jar—much like a glass of apple cider. The intense, tangy apple flavor is complemented by a luxurious, molasses note from the brown sugar. I used cinnamon sticks, cloves, and lemon zest, but any toasty, fall-friendly spices would be delicious. Experiment with whole allspice berries, star anise, cardamom pods, or slices of fresh ginger.
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Strawberry Kiwi Jam
This recipe is one that I adapted slightly from the National Center for Home Food Preservation. Strawberries and kiwis are simmered together with lemon juice and a bit of crystallized ginger is added for kick. Try it with sweet breads like brioche or challah, or serve it alongside pancakes.
What I like best about this jam is that tastes a lot like orange marmalade, but it only takes a fraction of the work to make. The secret is to pulse whole unpeeled oranges into a pulp in the food processor. To make it even more festive, I added a cinnamon stick and a generous handful of chopped crystallized ginger.
Serve With
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