Gifts of Taste : Putting Up Christmas

Consider these foods for holiday gifts. The cranberry mustard, winter fruit salsa and crunchy five-grain granola are all fairly simple and straightforward to make.

It is easy to endow presents with a special holiday presence of their own. For the cranberry mustard and the winter fruit salsa, decorate great-looking jars with colored ribbons, bows or raffia, pine cones, holly sprigs, even little candy canes or ornaments. Package the granola in decorative tins, baskets or small baking pans.

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Cranberry mustard is such a good idea, a bright-colored tangy mustard, thick enough to serve as a sauce and just right for a spread on a sandwich. Serve it in a small dish with hot or cold meats and poultry or as a sandwich spread.

CRANBERRY MUSTARD

1 (12-ounce) bag cranberries

2 large Granny Smith apples, peeled, cored, diced

2/3 cup water

1 cup sugar

1/8 teaspoon ground allspice

1 tablespoon cider vinegar

1 tablespoon Dijon mustard

2 tablespoons prepared mustard

1/4 teaspoon salt

In 3-quart non-reactive pan, combine cranberries, apples, water, sugar and allspice. Bring to boil. Simmer, uncovered, until apples are tender, about 20 minutes.

Place in blender or food processor fitted with metal blade. Puree until smooth. Add vinegar, mustards and salt. Mix until well combined. Let cool at room temperature. Adjust seasonings to taste. Can be kept refrigerated up to 2 weeks. Serve chilled. Makes about 2 3/4 cups.

Each 1-tablespoon serving contains about:

29 calories; 30 mg sodium; 0 cholesterol; 0 fat; 7 grams carbohydrates; 0 protein; 0.17 gram fiber.

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This versatile winter fruit salsa can be served with meat, game and poultry, either as a relish passed at the table or spooned over a serving.

WINTER FRUIT SALSA

1 medium orange, seeded and cut into 8 pieces, with zest

1/2 cup cranberries

1 Red Delicious apple, cored and cut into 1/4-inch dice

2 cups pineapple, cut into 1/4-inch dice

2 1/2 tablespoons lime juice

2 tablespoons chopped cilantro, optional

2 tablespoons diced red onion

2 tablespoons sugar

1 medium jalapeno chile, seeded and minced

1/4 teaspoon salt

1 tablespoon honey

In work bowl of food processor fitted with metal blade, finely chop orange pieces and cranberries, pulsing on and off and scraping down sides of work bowl.

Place in large mixing bowl and add orange zest, apple, pineapple, lime juice, cilantro, red onion, sugar, jalapeno, salt and honey. Stir until well combined. Refrigerate overnight before using and up to 1 week. Serve cold or at room temperature. Makes 1 quart.

Each 1/4-cup serving contains about:

40 calories; 36 mg sodium; 0 cholesterol; 0 fat; 12 grams carbohydrates; 0 protein; 0.36 gram fiber.

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A variety of whole grains gives this low-fat granola taste and crunch. Besides making a hearty breakfast when served with milk, this granola is wonderful as a topping for fruit, yogurt, ice cream and puddings. The recipe recommends specific grain proportions but a total of 4 1/2 cups in any combination will also work out well. Just remember to choose good-size grains with texture. The dried apples and raisins can also be replaced with other dried fruits.

CRUNCHY 5-GRAIN GRANOLA

1/2 cup honey

1/2 cup maple syrup

1/2 cup thawed frozen apple juice concentrate

1 tablespoon ground cinnamon

1 teaspoon grated lemon zest

1 teaspoon grated orange zest

2 1/2 cups thick sliced oat flakes or regular oat flakes

1 cup kamut flakes or rolled wheat

1 cup finely snipped dried apples

1/2 cup flax seeds

1/2 cup oat bran

1/2 cup raisins

In 1-quart saucepan combine honey, maple syrup, apple juice concentrate, cinnamon and zests. Bring to boil and simmer, uncovered, 5 minutes.

In large mixing bowl combine oat flakes, kamut flakes, apples, flax seeds, oat bran and raisins. Add honey-maple syrup mixture and toss until well combined. Divide mixture between 2 foil-lined jelly roll pans, spreading out evenly.

Bake at 350 degrees until well toasted, about 25 minutes, stirring every 10 minutes. (Use rubber spatula to avoid tearing foil.) Reverse pans if granola is baking unevenly. Cool completely on racks. Can be stored in airtight container in cool place up to 3 weeks. Makes about 2 quarts.

Each 1-cup serving contains about:

476 calories; 9 mg sodium; 0 cholesterol; 4 grams fat; 103 grams carbohydrates; 14 grams protein; 1.55 gram fiber.

Note : Oat and kamut flakes, flax seeds and oat bran are available at health food stores.