The other two are Cranberry Chutney and a citrus salad.
The citrus salad is pretty simple. I buy two of every type of orange or grapefruit in Wegmans produce section. It takes a while to peel and chop, but it’s not hard. Stir it up with a jar of maraschino cherries for color.
The chutney’s not hard either. It just requires a few moments of coughing and choking by myself and family as the vinegar boils. My sister-in-law loves it, especially served over cream cheese with crackers. I love it too. I’ve written about it in my column before, but I think it bears repeating..
1 cup water
1 cup sugar
1 (12-ounce) package fresh or frozen cranberries
1/2 cup vinegar
1/2 cup raisins
1/2 cup peeled, diced apple
1/4 teaspoon each allspice, ginger, cinnamon
1/8 teaspoon ground cloves
1. Combine water and sugar and bring to a boil over medium heat.
2. Add rest of the ingredients, return to a boil and simmer 15 minutes.
3. Pour into a medium glass mixing bowl. Place piece of plastic wrap directly on sauce.
4. Cool to room temperature and refrigerate overnight to allow flavors to blend.
5. Bring to room temperature before serving.
Serve by itself or pour it over a brick of cream cheese and spread it on crackers.
Makes 21/2 cups