Small Batch Preserves to Make Now for Holiday Giving

By: Ellie Topp, P.H.Ec.
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Adapted from a previous OHEA media release for the Ask a Professional Home Economists (P.H.Ec.) series.

A dollop of chutney on a cracker spread with cream cheese makes a superb appetizer requiring little preparation.

Get a head start on holiday preparations by making delicious and colourful jars of a cranberry relish or chutney. Cranberries celebrate the season with their rich colour and bright taste and are easily turned into a welcome hostess gift or a treat for a special friend.

Quick Apple Cranberry Chutney has a rich mellow taste and is perfect to serve with chicken or pork. The Cranberry Rum Relish is a splendid accompaniment to the holiday bird. Both of these require less than 15 minutes cooking time.

​A dollop of chutney on a cracker spread with cream cheese makes a superb appetizer requiring little preparation. And a bit of either the chutney or relish stirred into yogurt becomes a delicious low-fat veggie dip.

H​ome preserving is easy and can be done safely if proper processing procedures and times are followed. It is essential to use mason-type jars. These jars are widely available in 125 mL (1/2 cup), 236mL, 250 mL (1 cup) and 500 mL (2 cups) sizes which are perfect for creating small gifts.

​They often come with lids decorated in a holiday motif or, to personalize your gift, cut a circle of holiday fabric and tie it to the lid with ribbon and a card. One short evening spent now will provide you with several tasty gifts ready for holiday giving. 

QUICK APPLE CRANBERRY CHUTNEY
Makes 2 cups (500 mL)

2 cups (500 mL) chopped cranberries
1 cup (250 mL) finely chopped apple
1/2 cup (125 mL) each: finely chopped red onion and sweet red pepper
1/2 cup (125 mL) cider vinegar
2 cloves garlic, minced
1 tbsp (15 mL) finely chopped gingerroot
1/2 cup (125 mL) packed brown sugar
1/4 tsp (1 mL) each: ground cumin and salt
1/8 tsp (0.5 mL) each: freshly ground pepper and hot pepper flakes

Directions:

1. Combine cranberries, apple, onion, red pepper, vinegar, garlic and gingerroot in a stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat and boil gently, covered, for 5 minutes or until cranberries pop.
2. Add sugar, cumin, salt, pepper and hot pepper flakes. Cook for 5 minutes or until thickened.
3. Process 10 minutes for half-pint (250 mL) jars and 15 minutes for pint (500 mL) jars as directed below, or store in refrigerator up to 3 weeks. 

CRANBERRY RUM RELISH
Makes 2 cups (500 mL)

1/3 cup dark rum 75 mL 1/4 cup finely chopped shallots 50 mL Grated rind of 1 orange 3 cups fresh or frozen cranberries 750 mL 1 cup granulated sugar 250 mL 1/2 tsp freshly ground pepper 2 mL

Directions:

1. Combine rum, shallots and orange rind in a medium saucepan. Bring to a boil over high heat, reduce heat and simmer for a few minutes until rum has reduced and mixture is a syrupy glaze.
   
2. Add cranberries and sugar. Stirring constantly, continue to cook until cranberries pop and sugar is dissolved. Remove from heat and stir in pepper.
   
3. Process for 10 minutes for half-pint (250 mL) jars and 15 minutes for pint (500 mL) jars as directed below, or store in refrigerator up to 3 weeks.

​Recipes adapted from The Complete Book of Year-Round Small-Batch Preserving by Ellie Topp, P.H.Ec. and Margaret Howard, RD, P.H.Ec. (Firefly 2001).

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Ellie Topp is a Professional Home Economist and certified culinary professional. She is co-author of several cookbooks, including The Complete Book of Year-Round Small Batch Preserving and Savoury Wisdom: Delicious Recipes for Two.