I usually make mint and apple jelly, as well as spiced apple and walnut chutney for Christmas. Sage and apple jelly is good with pork (even better if you can get some quinces to add). You can also make a good Asian style chutney; normal apple chutney recipe, but add sultanas. After the chutney has 'fallen', add shredded raw chillies, garlic, ginger and leaf coriander. Let the whole lot cool down and then bottle. The spices stay semi-crisp, and give a nice 'crunch' to the chutney.
Tim