I like everything about that Cranberry Chutney except the sage, LOL. I don't mind sage, but it doesn't work for me in that chutney. It should be perfectly cannable, though. I don't see much risk in it. I'm guessing 15 minutes, but we'd need to find a comparable canning recipe to be certain. There is a grape jelly with thyme recipe posted some time back by Robin. -Robin Grape Thyme Jelly 1 Cup Sauterne (a type of dessert wine) 1 1/2 Tbsp thyme leaves (or 1 tsp dried leaves) 3 to 4 Lbs Concord grapes 2 medium apples 4 1/2 cups sugar 1 pouch liquid pectin Heat the sauterne in an enamel pot to the boiling point. Put the thyme leaves in a bowl and pour the wine over them. Allow the leaves to steep for 30 to 40 minutes. Then pour the mixture back into the pan and simmer it over a low flame until it reduces to half a cup. Stem the grapes and crush them in a large enamel kettle. Peel and cube the apples and add it to the grapes with 1 cup of sugar. Add enough water so the grapes are barely covered (too much water will dilute the flavor). Cook the mixture at a simmer until the fruit begins to lose color and becomes soft (about 1 hour). Pour the mixture into a damp jelly bag or through several thicknesses of cheescloth and allow to drain. Do not squeeze the cloth or the jelly will become muddy and the taste will be affected. You should have 2 cups of juice. Add the sauterne and thyme mixture, the remaining 3 1/2 cups of sugar and the liquid pectin. Bring to a boil and stir constantly and rapidly for 1 minute. Remove the mixture form the heat, skim if neccesary and pour into hot sterile jelly jars. BWB 10 minutes. There's Emeril's Pickled Green Beans with Lemon and Rosemary posted by Annie. That's kind of a fun one. I have made these. I cut way back on the rosemary and still found them a bit too resinous for my taste. The rosemary I grow is really powerful. But overall it's a recipe worth fiddling with. In retrospect I think I would infuse the brine with rosemary (still use about half what he says) then pull it out and put only the lemon in the jars. Or for appearance put in just the tiniest sprig. Lemon-Rosemary Pickled Green Beans: 2 pounds green beans 4 sprigs fresh rosemary 4 cloves garlic, peeled 4 (3-inch) strips lemon peel 2 1/2 cups water 2 1/2 cups white wine vinegar 3 tablespoons pickling salt 2 tablespoons sugar Sterilize 4 pint-sized jars and their lids according to the manufacturer's instructions. Evenly trim the ends of the green beans to fit the jars. Divide and pack the green beans, rosemary, garlic, and lemon peels among the jars. Bring a large pot or canner of water to a boil. In a medium pot, combine the water, vinegar, salt, and sugar and bring to a boil. Simmer for 2 minutes, stirring to dissolve the sugar and salt. Ladle the hot mixture into the jars, leaving a 1/2-inch headspace. Wipe the rims with a clean cloth, affix the lids and seals, and seal tightly. Process the jars in the hot water bath for 15 minutes. Carefully remove with tongs and set aside to cool. Let sit in a cool, dark place for at least 3 weeks before opening. Yield: 4 pints (Emeril's Recipe) from Annie Ellie Topp has a lovely pickled asparagus with tarragon and shallots, which normally I wouldn't even put out there for canning this time of year. But our stores have just put asparagus on special in anticipation of the holidays. With her small batches and hydroponic tarragon, it is doable. Also, she offers a spiced orange slice recipe for canning. Perfect for the season. But the emphasis is spices - cloves, cardamom, cinnamon and peppercorns, so I don't know if you're interested in that one. Carol

The Turkey Roulade turned out great. My brother's significant other ended up making that whole thing. DH also made turkey on the grill and that was good too. And other friend made a roasted brussel sprout dish that was yummy. We had quite a few things I'd never tried before and it was fantastic to have new and different flavors. I loved that make ahead gravy - I don't much care for gravy but I sure liked having it made ahead of time. People really liked the Cranberry Jezebel - even those who said they couldn't eat anything spicy. The greatest thing was a cousin I rarely see called on Friday to see if there was a time he could stop by to see if we could get together while my brother he was in town. Turned out they could join us for dinner and we had just a wonderful time - and a few more mouths to eat all this food. Here's the Turkey Roulade - from Ina Garten. I didn't do the dressing quite as described. I used egg beaters equivalent to 2 eggs instead of one extra large regular egg. Dressing was literally runny which I'm assuming was due to my egg substitution. So I used the whole bag of dressing mix instead of three cups which was perfect because I really wanted double batch of dressing. Roasted Turkey Roulade (Serves 6 or 7) 3/4 cup large-diced dried figs, stems removed 3/4 cup dried cranberries 1/2 cup Calvados or brandy 4 tablespoons (1/2 stick) unsalted butter 1-1/2 cups diced onions (2 onions) 1 cup (1/2-inch-diced) celery (3 stalks) 3/4 pound pork sausage, casings removed (sweet and hot mixed) 1-1/2 tablespoons chopped fresh rosemary leaves 3 tablespoons pine nuts, toasted 3 cups Pepperidge Farm herb-seasoned stuffing mix 1-1/2 cups chicken stock, preferably homemade 1 extra-large egg, beaten Kosher salt and freshly ground black pepper 1 whole (2 halves) turkey breast, boned and butterflied (5 pounds) 3 tablespoons unsalted butter, melted Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside. Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and sautuntil softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and sauté, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon. Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.) Preheat the oven to 325 degrees. Place a baking rack on a sheet pan. Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. DonÂt mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder. Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1-3/4 to 2 hours, until a thermometer reads 150 degrees in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.

I love fresh cranberries, although I am not crazy about cranberry relish. I like it OK, but it is not my favorite cranberry dish by far. I love them in pies, muffins, cakes, etc. It's too bad that most folks only know cranberries for the one time opening of the can at Thanksgiving. I hope I can make some more things with them this winter for the holidays. Here's one I made for Thanksgiving that was a big hit. I had to laugh Jennifer, because my experience was similar, we ended up going for seconds and licking the bowls! Cranberry-Cherry Crumble, from "Cooking Light" magazine 3 cups fresh or frozen cranberries, thawed (that's one package) 3 cups frozen pitted dark sweet cherries, thawed (I didn't measure, just used a whole bag) 3/4 cup granulated sugar 1/4 cup dried cranberries 1/4 cup dried cherries (I just used 1/2 cup dried cherries, no dried cranberries. You could probably sub some raisins too, to save money) 1 TBLSP all purpose flour 1 1/2 tsp. cornstarch (I used some tapioca I found in the cupboard instead of cornstarch) Cooking spray (I used olive oil to oil the pan) 1/4 cup slivered almonds, chopped 1/4 cup regular oats 1/4 cup whole wheat flour (I used regular) 1/4 cup packed brown sugar 1/4 tsp. salt 1/8 tsp. ground nutmeg 1/8 tsp. ground cinnamon 1/8 tsp. almond extract (I left this out) 2 TBLSP chilled butter, cut into small pieces Preheat oven to 375 degrees. Combine first seven ingredients in a large bowl, tossing gently to coat fruit. Spoon mixture into an 8 inch square baking dish coated with cooking spray. Combine almonds and the next 7 ing. (thru extract) in a med. bowl. Cut in the butter with a pastry blender until mixture resemles coarse meal. Sprinkle oat mixture evenly over the fruit. Bake at 375 for 45 minutes or until filling is bubbly and topping is golden. Serves 8

Oh yum. I'm having lindac's cranberry Jezebel sauce over cream cheese tomorrow, but this one is now on my list for next year! Thanks, tropicals9b. Happy Thanksgiving.