A Hand Made Christmas! Homemade Mustard, Easy Marinated Olives & Pear-Ginger Chutney

There is nothing like gifts from the heart, hand-made with love! This season make your best friends, co-workers or family some tasty treats like a home made chutney, marinated olives or a fancy condiment like mustard! Pick up some nice looking glass jars with a rubber gasket for preserving like these here from the Container Store. I have also seen them at craft stores, and World Market/Cost Plus.  Arrange a basket with chutney & store bought/home made biscuits, waffle/pancake mix or crackers. Marinated olives go oh so well paired a small high quality bottle of vodka (think martini!), or a cured sausage, cheese & cracker mix. Design a basket with nuts, pretzels, home made mustard & truffles for your most favorite of people! Make goody bags or gift as 'party favors' after your holiday cocktail party. You will truly impress with these delicious gift ideas!

Home Made Mustard
Yields 3/4 Cup


Ingredients
3 tbsp yellow mustard seeds
2 1/2 tbsp brown mustard seeds
1/3 cup drinking-quality white wine
1/3 cup white wine vinegar
1 shallot minced, about 2 tbsp
Pinch ground allspice
3/4 tsp salt
1/4 tsp white pepper

Directions
1. In a non-reactive bowl combine all ingredients and chill over night covered.
2. Next day transfer to a food processor or blender. Blend until desired smoothness is achieved. You can leave it chunky or blend until smooth. Keeps refrigerated up to two weeks in an airtight non-reactive container.

Pear-Ginger Chutney
Yields 3 8oz. jars


Ingredients
1/2 cup packed light brown sugar
1/2 cup cider vinegar
2 tbsp. seeded minced jalapeno
1 2in. stick cinnamon
1 whole clove
2 lbs. firm-ripe pears, peeled, cored, and cut into 1/4in. cubes. About 5 cups.
1 cup finely diced yellow onion
1/4 cup dried cranberries
1/4 cup crystallized ginger
1 tsp. mustard seeds
1 tsp. grated fresh ginger
Sea salt/Kosher salt

Directions
1. Combine the sugar, vinegar, jalapeno, cinnamon stick and clove in a large, heavy-duty saucepan. Cook over medium-high heat until the sugar is completely dissolved, 3-4 minutes.
2. Stir in the pears, onion, cranberries, crystallized ginger, mustard seeds, fresh ginger and 1/4 tsp salt. Reduce the heat to medium low, cover and simmer, stirring occasionally, until the mixture is soft and the liquid has reduced somewhat, about 45 minutes.
3. Uncover and continue to simmer until the liquid has almost evaporated, another 10 minutes. Remove the cinnamon stick and clove. If you are not canning the chutney, let cool, portion into 3 clean 8oz. jars and refrigerate up to one week.

To can the Chutney
1. Put 3 empty 8oz. glass canning jars in a large pot of water fitted with a rack insert. The water should completely cover the jars. Cover, bring to a boil, and then turn off the heat. Put the lids in a bowl and cover them with very hot water (boiling water can ruin the seal).
3. Remove the jars from the water bath and drain them. Divide the chutney among the 3 hot jars. Fill to within 1/2in. of the top and wipe the edges clean with a paper towel. Screw the lids on tightly.
4. Return the jars to the water bath, and make sure the water cover the jars by at least 2in. Boil covered, for at least 10 minutes. Use tongs to remove the jars; let them cool undisturbed on the counter. You should hear a popping sound as the jars cool, indicating that the vacuum seals have worked. Store in a cool place for up to 6 weeks.

Easy Marinated Olives
Yields 3 Cups


Ingredients
3 cups mixed olives, rinsed and drained well
1 cup extra virgin olive oil
4 sprigs of fresh thyme
3 sprigs of fresh rosemary
1 1/2 tsp. whole fennel seeds
2 strips orange zest
1/4 tsp. crushed red pepper flakes
1 bay leaf
1 clove garlic, slivered
1/4 cup fresh lemon juice


Directions
1. Put olives in a 1-qt jar. In a small saucepan, combine the oil, thyme, rosemary, fennel seeds, zest, red pepper flakes, bay leaf, and garlic. Heat on very low for 10 minutes.
2. Pour the oil and the olives. Add the lemon juice and close the jar. Turn a few times to distribute the seasonings; let cool to room temperature. Store in the fridge for no longer than 4 days. When serving bring to room temp to drain off most of the oil.