It’s beginning to smell a lot like Christmas…and it snowed today! A snowy day calls for staying home, keeping warm and making a big pan of Christmas Spiced Cranberry and Plum Chutney. It is so easy to make (less than twenty minutes and it’s done) and it goes with a whole host of Christmas goodies – your Christmas day roast, cold cuts, a baked Camembert or brie…which is what we’re having tonight with a warm baguette and a glass of red wine. Or, if you are getting ahead and are gift making, you can jar it up, add a pretty label and you’ll have another present ticked off your list. Keep or Give? Luckily this recipe makes two jars!
Tonight, I’m taking part in week 3 of the Booths Cheers Challenge. For the past few weeks, at 7pm, we’ve all been cracking open our bottles and sharing our best tips as well as our wine and beer matches. Today, a bottle of Croft Finest Reserve Port arrived – a little of which went into my chutney, the rest is stashed for Christmas tipples. We also received a very special bottle of Chateau Lagarde Bellevue Saint-Emilion Grand Cru 2009. I’ll be trying this with my baked Camembert and Christmas Spiced Cranberry and Plum Chutney. Follow the #BoothsCheers and join me!
Although the cranberries are not in season in the UK, they are in season in America! The plums and clementines were from my fruit bowl, so I’m linking this post up to the super-seasonal Karen who is hosting December’s Simple and in Season at Lavender and Lovage. I promise you November’s round up very soon!
I’m also linking up to December’s festive One Ingredient Challenge hosted by Nazima at Franglais Kitchen which is ginger – I used ginger spice – hope that counts. You could use half a teaspoon of grated fresh ginger in place of the ground!
And one more, also linking up one of my photos to the No Croutons Required Christmas special! Thanks Jac.
With many thanks to Booths Country for hosting the #BoothsCheers challenges and for their 12 Days of Christmas parcels
You could also make as gifts -
Have you had any snow this week?