Week 8
I’m using my MIL’s homemade recipe as a starting point because, let’s face it, mothers know their way around a Christmas spread. That’s the pros part: this recipe has been tested, perfected, and likely critiqued by generations past. She’s got the sweet and spicy combo down to a science—cinnamon, cloves, and allspice dancing together in aromatic harmony with dried apricots, apples, raisins and who-knows-what-else. The result? A rich, deep flavour that’ll level up any cheese plate with a festive flair.
But then there’s the flip side—the cons. The recipe calls for a lot of onions and garlic, which felt weirdly out of place amongst all that fruity goodness. I mean, I get it: savoury elements can balance out the sweetness, but when I looked down at my mixing bowl and saw apples and apricots hanging out with big chunks of onion and garlic, I had a moment of doubt. Will this taste more like a fruit pie filling gone rogue or a condiment that will genuinely wow my guests? And can I pull it off just as well or even better than the MIL? Only time (and my partner’s taste buds) would tell.
The Good: Spices and Fruit for the Win
Let’s talk about what’s great in this recipe: those glorious spices. Cinnamon, cloves, and allspice form this cozy holiday trio that makes me think of warm fires, fuzzy socks, and Bing Crosby carols. Add in the dried apricots, raisins and apples, and you’ve got a sweet-but-not-too-sweet concoction that screams, “Hey, it’s the holidays! Let’s party!” Slather this stuff on a crostini with some Brie, and you’ve got a sophisticated (cheese and crackers plate), Christmas-themed snack that’ll have your guests asking for seconds.
The Not-So-Good: Onions and Garlic Overload
Now, what I didn’t love was the heavy hand with onions and garlic. Don’t get me wrong; I adore both of these ingredients in most savoury dishes. But piling them into a sweet, spiced mixture felt a bit like inviting Darth Vader to a gingerbread house party—just a tad out of place. Maybe it was a well-kept family secret that they’d never questioned, or perhaps everyone in my partner’s family has a thing for onion-breath under the mistletoe. Either way, next time, I’ll tone it down a notch—or two.
Letting curiosity take over, I did do some research about why onions pair well with sweet ingredients. Secret, it’s all about chemistry and the cooking process. Here is a quick video explaining.
Conclusion: A Late-Night Thumb-Jamming Marathon
I’d love to say this was all done at a civilized hour, with Christmas tunes playing softly and me humming along in a tidy apron. Reality check: I ended up making this well past midnight, bleary-eyed and cranked up on hot cocoa. Amid trying to stir and taste-test while knowing the MIL didn’t tell me all her secrets, I managed to jam my thumb on a drawer, reminding me that canning injuries are my new holiday tradition.
So, what have I learned? Christmas is coming, my canning skills are (mostly) on point, and I’ve got a fridge full of intriguing, if slightly odd, minced meat pie filling ready to gift. The holidays are about giving, experimenting, and sometimes dealing with a kitchen-related injury—because nothing says “Merry Christmas” like homemade preserves and minor kitchen mishaps. Just so you all know, my partner enjoyed it. May not have been as good as his moms, but close enough for me!
Next week, I’m doubling down and making more yummy treats to spread holiday cheer—chutneys, salsas, and who knows what else. I guess you could say I’m truly “salsa-ing” my way through the holiday season, hahaha.
Your Turn: Spread the Holiday Spirit!
What are you cooking, canning, or baking for the holidays? Do you have any secret family recipes that are both brilliant and bizarre? Share your stories, tips, or kitchen disasters in the comments! Let’s inspire each other to get creative in the kitchen this holiday season—and maybe avoid slamming any thumbs in the process.