Santa Beast Says...

Ho Ho Ho...I found the cookies! Mom thought she hid the ones that didn't go out in the mail, but I found them and boy are they good! Patience really is a virtue--tee hee
We've been busy in the kitchen for the last week baking cookies (eating crumbs that drop of the floor and I'm the first kitty there); making cranberry chutney (the things humans eat!) and baking pizza and bread and cooking lamb--that smells like some real food-meow! Here's a picture of our Cranberry Chutney (before and after cooking) and a recipe too. It goes great with poultry or pork, but is also good as a side condiment or slathered on a sandwich for a sweet-savory taste. Or, try it with baked brie and crackers...lip smacking good! And, this recipe has no sugar so it's safe for people with diabetes or other sugar concerns.

Lisa's Cranberry Chutney
Ingredients:
2 cups cranberries, fresh or frozen
4 oz fresh or dried figs, chopped coarsely
1 navel orange, zested, peeled and chopped coarsely
zest from orange
1-1/2 cups Agave Nectar (you can use sugar if preferred)
5 Tbsp cider vinegar
1/8 cup sherry
1/8 cup port wine
1/2 tsp curry powder
1/2 tsp ground cinnamon
1/2 tsp grated fresh ginger (I keep grated ginger in the freezer
so it's always on hand when I need some for a recipe)
1/8 tsp allspice
Combine ingredients in a large stainless-steel or other non-reactive saucepan and bring to a boil. Reduce heat to medium and cook at a low boil for about 30-40 minutes or until the mixture is very thick and the liquid is syrupy. If you are going to process for storing, then proceed with processing, otherwise, cool and store in refrigerator. Makes about 2-1/2 cups.