I scanned the following recipe clipping* to pass on to my mother, and I thought I might as well post it here for anyone who fancies a bit of pre-festive preserve making. It makes a most excellent chutney that goes brilliantly with cheeses of all sorts, and carnivores of my acquaintance claim it's also great with ham or sausages. And you only need to leave it to mature for a couple of weeks, so you could have it ready by Christmas. See, the good things about it go on and on!
The only fiddly part is peeling the shallots**, but the results are worth it. If you can't find shallots where you live, I suspect that any other small sweet onions would probably work.
If, on the other hand, domestic goddessery (or goddery) is not your scene and you don't already follow me on Tumblr, you may enjoy my growing collection of his-and-hers fashion mistakes, most of which hark back to a mystical world of 1970s togetherness that surely never existed anywhere other than in the fevered minds of advertising folk. Any suggestions for further fashion faux pas to add to the list would be gratefully received, particularly if they're jumpsuit-shaped...
* From an issue of the now-defunct BBC Vegetarian Good Food magazine from 1997-98.
** That's eschalots or French onions, if you're Australian. I do try to provide an international service here.