How Much is a "Smidgen"..and my fave chutney!

Here in the South, we give out directions about as clear as we give out recipes. If you are looking for 123 Smith Rd, you're probably gonna get something like..."turn down by ole' man Ralph's place, keep going a ways until you reach the Butler farm, but don't turn there - keep going yonder pass the big walnut tree and turn right by the picket fence. "

Well, that's kinda how we give recipe amounts, too...."add a smidgen of this, add a dash of that, throw in a few piches of this...."

So I was delighted to one day run across these measuring spoons. Now I can accurately measure out a smidgen. :-)

Fall Harvest Chutney

The day before Thanksgiving, I prepare as many of the side dishes as I can in advance. It makes cooking on Thanksgiving faster and smoother. I just got thru making this chutney. It's so easy, and has very few ingredients. I call it my Fall Harvest Chutney. Here's what you need:

1/2 apple (I know - more apples!) - chopped fine

1 can mandarin oranges, rough chopped

One large can whole berry cranberry sauce. (I told you this was easy)

*(If you really want to, you can cook your own cranberries in water, salt, sugar and orange juice until done. But, if you don't want to go thru all this - no one will ever know. I'll never tell! :-)

1/2 cup chopped pecans (opt) or your fave kind of nut

Then, add a "smigeon" of lemon juice (about 1 tsp) and a "dash" of honey (about 2 Tbs)

Stir it all together, taste - add more honey as needed if you like a sweeter taste.

I like to serve my chutney in this vintage glass container. I have several of these. They are bins from an old hoosier. I love that they have a handle and make for easing passing at the table.

This is a great dish for Christmas, as well. I have even baked this mixture in small tarts and added marscapone cheese. Yummy!