Assorted meatssuch as parma ham, salami, and serrano
Assorted nutssuch as candied pecans
Assorted fresh fruitssuch as raspberries and grapes
Assorted dried fruits such as dried oranges and apricots
Assorted condimentssuch as honey, and apple cranberry chutney
The unexpectedsuch as English toffee and stollen
Assorted crackers
Apple Cranberry Chutney:
1Tablespoonoil
1large onionfinely chopped
2teaspoonsfresh gingerminced
2teaspoonscinnamon
½teaspoonnutmeg
¼teaspoonground allspice
¼teaspoonground cloves
½cupbrown sugar
4cupsapplespeeled and diced
½cupapple ciderapple juice, or water
2Tablespoonsapple cider vinegar
Juice from one lemon
½cupdried cranberries
Instructions
Heat oil in a Dutch oven or large saucepan over medium heat. Saute onions for one to two minutes, or until translucent. t.
Add fresh ginger and spices, and cook for an additional minute.
Add brown sugar, apples, cider, apple cider vinegar, salt, and lemon juice.
Reduce heat to low, and let the apples cook down and begin to soften about 10 minutes.
Use a masher and mash about half of the apples. Add the dried cranberries and continue to simmer for an additional 15 to 20 minutes, or until the mixture is thick and the liquid has evaporated.
Let cool and put into a jar with a tight-fitting lid. Store in the refrigerator for up to 2 weeks or frozen for up to 2 months.