Chutney: Try it; you just might like it.

Chutney was the name of the game this year. I like to give edible gifts to my family and friends during the holidays. I like to find something that I've always wanted to try making, but never really gotten around to whipping up. So, this year I had a kitchen overflowing with chutney. In the end I had four different kinds, each very distinctive.

Spicy Cranberry-Blueberry Chutney

(adapted from a recipe found at foodnetwork.com)

6 cups fresh cranberries

2 cups frozen blueberries

2 shallots, minced

2 jalapeno peppers, seeded and minced

*Leave the seeds for a super spicy chutney!

2 cloves garlic, minced

1 1/2 cups light brown sugar, packed

1 1/2 cups granulated sugar

1 1/2 cups red-wine vinegar

2 tbsp. minced fresh ginger

2 tbsp. whole mustard seeds

1 tbsp. minced orange zest

1 tbsp. minced lemon zest

2 tsp. salt

Combine all ingredients in a large saucepan. Mix so cranberries and blueberries are covered. Place over high heat, and bring to a boil. Simmer, uncovered, stirring often until the berries have broken down and everything has become nice and gooey. You'll be able to hear the cranberries popping during this time. As I made it, the sound was like that of popping popcorn. The mixture will start to thicken. Continue simmering and stirring occasionally for another 10-15 minutes. Let cool completely. The mixture will continue to thicken as it cools.

Once cool, ladle the chutney into clean jars and refrigerate. Chutney can be kept refrigerated in an airtight container for up to 1 month.

What do I do with it now?

• Serve with a peppercorn pork-tenderloin
• Add as a spicy-sweet addition to a cheese and cracker plate
• Spread it on ham sandwiches. Especially those post-holiday ham leftovers' sandwiches.

Pear & Tomato Chutney

(adapted from a recipe found at cooks.com)

2 (20 oz.) cans pears, one drained, one undrained

1 (20 oz.) can whole, peeled tomatoes, undrained

1 medium green pepper, seeded & finely diced

1 medium onion, peeled & chopped

1 cup granulated sugar

1/2 cup apple cider vinegar

1 tsp. salt

1/2 tsp. ground ginger

1/2 tsp. whole mustard seeds

1/8 tsp. cayenne pepper

1 small can pimento, chopped.

Combine all ingredients, except for pimento, in a large pot. Mix to combine. Place over medium-high heat and bring to a boil, stirring frequently. Reduce heat and simmer for about 1 hour, stirring occasionally. Use the edge of a spoon to break up the pears and tomatoes into smaller chunks. Once mixture has thickened, add the pimento and cook for an additional 5 minutes. Let cool.

Once cool, ladle the chutney into clean jars and refrigerate. Chutney can be kept refrigerated in an airtight container for up to 1 month.

What do I do with it now?

• Serve with a variety of meats, fish, and/or grilled vegetables.

Spiced Apple Chutney

(adapted from a recipe found at foodnetwork.com)

1/2 cup red currant jam

6 tbsp. cider vinegar

2 tbsp. unsalted butter

4 tsp. minced, peeled fresh ginger

1 tsp salt

2 tsp. Madras curry powder

2 cinnamon sticks

1/8 tsp cayenne pepper

1/2 red onion, chopped

6 soft cooking apples, such as McIntosh, peeled, seeded, large dice

4 tablespoons dried cranberries

4 tablespoons fresh cilantro leaves, chopped.

In a large, heavy saucepan, stir together all ingredients, except the cilantro. Cook over moderately high heat, stirring until apples are lightly coated. Reduce heat to medium-low; cook, stirring occasionally until apples have softened to desired consistency -- approximately 20 to 30 minutes. Let cool. Remove cinnamon sticks.

Once cool, ladle the chutney into clean jars and refrigerate. Chutney can be kept refrigerated in an airtight container for up to 1 month.

What do I do with it now?

• Serve with pork chops.
• Add to wild rice as a side dish.

Of course, you could just purchase it: