Cranberry Chutney

Teresa Shaw | Contributor

This week I'm thinking about cranberries - those little balls of vitamin-packed goodness that are only in season from October through December. This year, I decided to try something new; instead of opening a can of cranberry sauce for the Thanksgiving table, I will be serving this cranberry chutney recipe. It's a little more substantial than a cranberry sauce, and the sweet-and-tart flavor makes it so versatile - spread it on your T-day turkey (or leftovers sandwiches), or try it on roasted pork, ice cream, pancakes, or waffles.

Also try: Cranberry Crunch Bars Teresa Shaw lives and writes in Ann Arbor. For more recipe ideas, visit her blog at Think Inside the Icebox.