Pattern: Pei
Yarn: Brooklyn Tweed LOFT, in Postcard
This was a quick and easy knit, although when I finished, I realized my cast-on (the scalloped edge at the top of this photo) was a little tight. The yarn is the new fingering-weight from Jared Flood/Brooklyn Tweed. It's very traditional, maybe a little rough, but soaking and blocking really softened it up, and it's very comfy to wear. That's good, because I've got a couple more skeins that I plan on using for mittens! It's also a little lighter in color than the picture, really a pale grey with a little lavender tinge, and tiny flecks of pink and blue.
34 tiny jars of cranberry-apricot chutney done:
For many years, I made lots of mini-loaves of Carrot Coconut Bread for co-workers and friends. Two years ago, I became obsessed with Cranberry-Apricot Chutney, after buying a jar at Williams Sonoma. I made several different recipes and finally combined what I liked into the recipe I use now. I can it in 4-ounce jars; last year, I bought real canning supplies, and let me tell you, some of those extra things that seem unnecessary, like the canning rack with handles and the magnet-on-a-stick to retrieve lids, really come in handy!
Cranberry Apricot Chutney
Makes about 4 cups
1 bag fresh cranberries
1 cup dried apricots, diced
1½ cup sugar
2 teaspoons cinnamon
1 teaspoon cloves
1/2 cup orange juice
¼ cup apple cider vinegar
Peel of 1 large orange, grated
1 tablespoon grated fresh ginger root
Combine ingredients in a large saucepan and bring to a boil over high heat, stirring frequently. Reduce heat to medium high and cook, stirring frequently, until the sugar has dissolved, most of the berries have popped, and the mixture is very thick.
I canned this using 4-oz (1/2 cup) jars, processing for 10 minutes. Ball has some good instructions on their website, if you haven't canned before. I would also recommend their book, Ball Complete Book of Home Preserving.
