Bourbon adds bite to this holiday standby, packed in a small heavy-duty glass storage container with a tight-fitting lid. Wrap in a vintage tea towel or cloth napkin, cinch with ribbon and adorn with small ornaments. —Becky Jo Smith, Kettle Falls, Washington
An enticing blend of fruits and spices comes alive in this versatile chutney recipe from field editor Pat Stevens of Granbury, Texas. “It complements turkey and ham nicely,” she says. “We also enjoy it as an appetizer, spooned over cream cheese and served with crackers.”
Meet the Cook: My husband and I have a small bog. So I "experiment" with cranberry recipes every fall! I came across this one in a cookbook, then just changed around a few things to better suit our tastes.
Cranberry/Orange Chicken is a nice New England dinner our entire family (we have two teenagers) enjoys. Sometimes, I'll make cranberry sauce, too, to top off a dessert of gingerbread.
-Sharon Parsons, Killingworth, Connecticut
Friends who own a cranberry bog treated us to freshly harvested cranberries. They were so pretty and tasty that I was determined to use them for something besides plain cranberry relish. I started out with a basic cranberry/orange relish and worked with it until I came up with this recipe. I've found that even folks who don't particularly care for plain cranberries seem to "relish" this side dish.