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this holiday season. Cranberry Chutney 1/4 cup snipped candied ginger 1 pound fresh cranberries 2 1/4 cups lemon juice 1 cup light raisins 2 teaspoons salt 1/2 cup coarsely chopped toasted almonds 1 teaspoon grated onion 1/4 teaspoon ground cloves 1 cup water In large saucepan, combine all ingredients. Bring to a boil, stirring constantly. Simmer uncovered over low heat for 15 minutes, stirring occasionally. Pack in hot scalded jars and seal at once. Refrigerate. Yield: 2 1/2 pints. Cranberry-Angel Trifle 1 envelope (about 2 ounces) dessert topping mix or 1 cup whipping cream 1 package (3 3/4 ounces) instant vanilla pudding and pie filling 1 teaspoon almond extract 1/2 white angel food cake, torn into 1-inch pieces (8 to 10 cups) 1 jar (14 ounces) cranberryorange relish Toasted Slivered Almonds (below) Prepare dessert topping mix as directed on package or beat whipping cream in chilled bowl until stiff. Prepare pudding and pie filling as directed on package. Fold whipped topping and almond extract into pudding. Alternate, 3 layers each of cake pieces, cranberry-orange relish and pudding mixture in 3-quart serving bowl or casserole. Sprinkle with toasted almonds. Refrigerate at least 5 hours. 12 to 15 servings. Toasted Slivered Almonds
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