Yarn Bits

Christmas Activities

Most of my spare time is being spent with Christmas preparations, alas not much blogging or weaving is getting done at the moment.  I am doing some knitting in the late evenings while winding down and watching t.v. Hopefully between Christmas and the New Year my brother-in-law will be able to sort out our computers and I'll regain the ability to post pictures. In the meantime I thought I would share a fabulous recipe I came across a few years ago that has since become a family tradition.  Before discovering this cranberry chutney recipe I really didn't enjoy the canned cranberry sauce.  This chutney is truly delicious and easy to make outside of the chopping of various ingredients.  So here goes, enjoy!!

Cranberry Chutney

1 cup chopped Granny Smith apple,   1 cup raisins,  1 cup chopped onion,  1 cup sugar,  1 cup white vinegar,  3/4 cup chopped celery,  3/4 cup water,  2 tsp ground cinnamon, 1 1/2 tsp ginger,  1/4 tsp cloves,  1 bag (12oz) fresh or frozen cranberries

Combine all ingredients and bring to a boil.  Reduce heat and simmer, uncovered for 30 minutes or until slightly thickened, stirring occasionally.  Refrigerate.  Can be frozen.  Makes about 4 cups.

A Grand Reception

When you are a small business, you end up doing almost everything.  To promote our exhibit artists, we have planned a special intimate reception for our clients to meet and talk with some of the wearable artists that are exhibiting.  This means some refreshments, of course.  Coffee and tea will need some sweet treats to accompany them, so this evening was spent making some lemon lavender cookies.  They are essentially shortbread cookies flavoured with a little lemon peel and some lavender purchased at the health food store. I'll share this recipe below.  (I halfed the recipe)  You may find yourself in the same circumstances one of these days.  They have been taste tested and are indeed quite good.

1 1/2 cups softened butter  1 cup white sugar   1 extra large egg and 1 extra large egg yolk   3 3/4 cups flour   3 1/2 tsp grated lemon peel   2 tsp crushed lavender flowers     Beat butter and sugar together.  Add eggs, lemon peel and lavender and beat to combine.  Add flour, a cup at a time, and beat until well mixed.  Roll into a ball and refrigerate for about 2-3 hours.  Roll out the dough and cut into desired shapes.  Bake at 375 degrees for 9-10 minutes, until lower edges begin to brown.  You may decorate with some icing or leave plain.

Cranberry Chutney

This is completely off topic, but another of yesterday's activities.  I made the cranberry chutney that we love to have with our turkey.  It's also great with the leftovers on turkey sandwiches. I don't remember where I found this recipe but I've used it for a few years now.  I was never a fan of cranberries with my turkey, but I love this chutney.

1 cup Granny Smith apple, chopped small      1 cup raisins       1 cup chopped onion       1 cup sugar       1 cup white vinegar     3/4 cup chopped celery      3/4 cup water     2 tsp cinnamon      1 1/2 tsp ginger     1/4 tsp cloves     1 bag (12oz) fresh or frozen cranberries             Combine all ingredients.  Bring to a boil.  Reduce heat, simmer uncovered for 30 minutes or until slightly thick, stirring occasionally.  Refrigerate.

Mmmmmmmmmmm GOOD!!!