I'm not sure exactly how long I have been making holiday gifts from my kitchen. I think it started when I found a recipe for almond cookie crescents when I was just out of college and gave them to the people I see throughout the year: doctors, dentists, my cleaners, hair cutter, friends, family. I learned then that giving something you have taken the time to prepare and wrap means much more to people than a gift from the mall.

In this age of plastic gift cards and internet gift giving, why not rethink your list and make up some food gifts that will bring immense appreciation from the recipient? I have come a long way from making almond crescents and love to surprise people with something new each year.

Gift-giving is really about the person on the receiving end. Do you have cooks that would love a condiment that would spice up their dishes? Are there confirmed dessertaholics that would love nothing more than bar cookies or chocolate brownies? What about the foodies that love to go out for most of their meals but would appreciate a great homemade mousse pate to serve alongside a chilled bottle of sparkling wine before they embark on yet another culinary adventure?

Here's a gift from the kitchen that may satisfy everyone on your list: cranberry chutney. It can be refrigerated and used alongside any poultry dish. Another great gift is my Seriously Simple seasoning salt, perfect for anyone who likes to cook. It will elevate the flavor of just about anything someone is cooking. Make sure to label that this will last for months with endless uses. And finally, shortbread squares are a major hit for dessert lovers!

Whatever recipe you choose, my guess is you'll receive back true appreciation -- and that is bound to put you right in the holiday spirit. Happy cooking!

Cranberry Fruit Chutney

Makes about 4 cups

1 (12 ounce) bag fresh cranberries, picked over

1 Bosc pear, peeled and diced into 1-inch pieces

1 Fuji apple, peeled and diced into 1-inch pieces

1 onion, finely chopped

2 lemons, zested

1 teaspoon finely chopped fresh ginger

1 teaspoon dried mustard

1/2 teaspoon ground coriander

1 cup orange marmalade

1/2 cup brown sugar

3 tablespoons balsamic vinegar

1/4 cup Tawny port wine

Dried crushed pepper flakes, to taste

1. In a large saucepan over medium heat, combine all of the ingredients and stir to mix well. Cover and cook for about 15 to 20 minutes or until the mixture begins to thicken and the fruit has softened.

2. Remove from heat and cool. Taste for seasoning. Cover and refrigerate. This will keep up to one month in the refrigerator well sealed.

Seriously Simple Seasoning Salt

Makes about 3 1/2 cups

1/2 cup granulated garlic

2 cups Kosher Salt

1 tablespoon onion powder

2 tablespoons paprika

3 tablespoons good quality chile powder

2 tablespoons ground white pepper

2 tablespoons celery seed

1 tablespoon ground ginger

1 tablespoon poultry seasoning

1 tablespoon dry mustard

1 tablespoon dried dill weed

1. Combine the ingredients in a large measuring cup and mix until it is completely blended. Use a spatula to move the ingredients around.

2. Place in an airtight container or in smaller containers with shakers on the top. Use as an all-purpose seasoning agent.

Shortbread with Chocolate and Candied Walnuts

Makes 16 squares

For the shortbread:

1/2 cup (1 stick) unsalted butter, cut into cubes

1/2 cup dark brown sugar

1 teaspoon pure vanilla extract

1/4 teaspoon salt

1 cup all-purpose flour

For the topping:

1 cup bittersweet chocolate chips

1/2 cup candied walnuts, chopped

1. Preheat the oven to 350 F. Line an 8-inch square baking pan with a piece of foil long enough to press up the sides of the pan, with a 1-inch overhang so you can pull the shortbread out in one piece.

2. To make the shortbread: Melt the butter in a medium saucepan on medium heat. Remove from the heat and add the brown sugar and vanilla extract, stirring until smooth. Add the salt and gradually add the flour, incorporating it gradually and stirring until thoroughly mixed. Spread the mixture into an even layer on the bottom of the prepared pan. Bake for about 20 minutes, or until the shortbread is golden brown.

3. To add the topping: Remove the shortbread from the oven and sprinkle the chocolate chips over the hot shortbread. Return the shortbread to the oven for 1 to 2 minutes, or just until the chocolate has softened. Remove from the oven and spread the chocolate evenly with a metal spatula. Sprinkle the candied walnuts evenly over the chocolate.

4. Place the pan on a wire rack and cool the shortbread slightly for 20 minutes. Then transfer the pan to the refrigerator to cool for about 40 minutes, or until the chocolate has hardened. Lift the shortbread out of the pans and cut into 16 squares with a serrated knife. Arrange on a platter and serve.

Advanced Preparation: The cookies may be made up to one month ahead and stored in an airtight container in the freezer. Defrost at room temperature for about 15 minutes before serving. They may also be kept up to three days in airtight container at room temperature or in the refrigerator.

Help is on the way:

--Make or buy labels to record important information.

--Attach a label or tag that lists serving suggestions, expiration date or instructions to keep refrigerated.

--Use containers that become part of the gift: a pretty jar, a ceramic pie dish, or a glass or ceramic dish to use for serving.

--Look for pretty colored ribbon and clear cellophane for easy gift-wrapping.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)