Gifts in good taste from your kitchen

Flowers fade, confections are quickly consumed, but colorful jars of marmalade, jam, and chutney bring mealtime pleasure long after the holidays are over.

No matter how excellent the commercial products are, they can never quite convey the warmth of feeling that results from making these Thanksgiving and Christmas concoctions with your own loving hands.

If you have put ''on hold'' the idea of making any of these treats because you believe it is necessary to work only with the fruits of summer, think about it again.

These quick and easy recipes will introduce you to the possibility of using canned and dried fruits, cranberries, vegetables, citrus fruits, and nuts that are available during the holiday season.

Select pretty and appropriate glasses, label and date the contents, and attach the recipe if you are willing and proud to share it. Cranberry Sauce Chutney 1 cup sugar 1/2 cup red wine vinegar 2 tablespoons molasses 1 tablespoon curry powder 1 tablespoon Worcestershire sauce 1 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon liquid hot-pepper sauce 2 16-ounce cans whole-cranberry sauce 1 cup golden raisins

In medium saucepan bring to boil sugar, vinegar, molasses, curry powder, Worcestershire sauce, salt, ginger, and hot-pepper sauce. Stir in cranberry sauce and raisins. Simmer uncovered 15 minutes or until thick.

Ladle into hot sterilized jars. Seal at once, then process in boiling water bath 5 minutes. Makes about 3 pints.

Note: If desired, omit boiling-water bath and store airtight in refrigerator. Will keep about 6 weeks. Christmas Relish 12 sweet red peppers 12 green peppers 15 medium onions 1 bunch celery 3 pints vinegar 13/4 cups sugar 3 tablespoons salt Wash peppers. Remove cores and seeds. Peel onions. Wash celery, removing leaves. Put vegetables through fine blade of food chopper. Cover with boiling water. Let stand 5 minutes. Drain well. Repeat, letting stand 10 minutes. Drain well.

Add remaining ingredients. Boil 15 minutes. Ladle boiling hot into 12 hot, sterilized 1/2-pint jars. Seal at once as directed by jar manufacturer. Cool. Label. Makes 12 half-pints.

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