Winter roses and cranberry chutney

It's been so warm the roses are still covered in flowers and buds. I was outside with the weed-eater cutting bamboo (again!) yesterday.  We haven't had a night below 40 degrees yet. 

But now the latest weather prediction is for "colder than usual" in late December and January with a good chance of lowland snow. It's been several years since our last snow.  Snow is considered a natural catastrophe in Seattle and shuts the city down.

We have a friend from Ohio visiting around Christmas, and he usually brings along an exciting weather event like an epic windstorm, heavy snow, etc. (Sorry Mark, but history proves this true.) 

Speaking of snow, there's a storm coming this weekend with a good dump for the mountains.  That's good news for the snow pack, not so much for cross-state travel. Our little family is staying home this year, and although we'll miss them I'm glad they won't make that arduous night drive across the passes. 

John and I are looking forward to having Thanksgiving dinner with friends in Redmond. What a treat just making some fun stuff: cheesecake, Pennsylvania Dutch potato dressing (Grammy Bleam style) and cran-apple chutney from an old Sunset magazine recipe.

I make it every year and it's a good condiment on both turkey and ham. And it makes the house smell delicious.

1 Granny Smith apple, chopped
1 cup dried cranberries
1/2 cup golden raisins
1/2 cup chopped onion
3/4 cup packed brown sugar
1/3 cup cider vinegar
1 tbs. mustard seed
1 tbs. minced fresh ginger
1/2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. black pepper
1/4 tsp. red pepper flakes

Combine everything in a saucepan and add 2 cups water.  Bring to the boil then simmer, stirring often until thick and most of the liquid evaporates.   Makes about 2 cups.  You can double this recipe and it freezes well.