Turkey chutney

Well, it isn't just for holiday fowl. Cran-apple chutney is pretty good on ham, too.  Years ago I found this recipe in Sunset magazine and make it each year for Thanksgiving.  It has a long list of ingredients, but once everything is chopped up and cooking in the pot, you're done.  Best of all, chutney is the most forgiving thing.  Are you distracted, stressed? A teaspoon off here and there?  No matter-- everything blends together in the end, and no one can tell the difference.

The only warning is, if you like to heap cranberries on as a side dish, think of this more as a condiment.  It's very flavorful, and nothing like the jelly stuff out of the can. Also, chop the ginger, don't grate it.  Then you won't have to explain to people (like I will) that those stringy bits are not hair.

Here's the list of ingredients:

1 Granny Smith apple, chopped
1 cup dried crarnberries
1/2 cup golden raisins
1/2 cup chopped onion
3/4 cup packed brown sugar
1/3 cup cider vinegar
1 tbs. mustard seed
1 tbs. minced fresh ginger
1/2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. black pepper
1/4 tsp. red pepper flakes

Combine everything in a saucepan and add 2 cups water.  Bring to the boil then simmer, stirring often until thick and most of the liquid evaporates. 

It looks something like this.  As nice a by-product, your house will smell really good. Cran-apple chutney keeps several days in the fridge, or you can freeze it.