This Thanksgiving, I'm thankful for family, tradition, and knowing how fun it is to think outside the box. Take your traditional favorites and don't be nervous to try something new. Last week, I encouraged you to try some Chai Masala in your pumpkin pie. This week? Throw in some warm, Indian spices with your cranberries; swap out your bread for flattened rice Poha for stuffing; add some zing to your Brussels Sprouts with Tandoori Masala.
Have your holiday the way you want it. Some tradition, some new side dishes, and a whole lot of eating. 
Cranberry Chutney
1 12 oz. bag fresh cranberries
1-inch ginger, peeled and grated
½ cup apple cider vinegar
1 cup brown sugar
¼ teaspoon black ground pepper
4-5 whole cloves
1 cinnamon stick
1 teaspoon salt
½ orange, peeled and diced
1 inch orange rind, grated
½ lemon, juiced
1 teaspoon garam masala
¼ cup raisins
1. Combine cranberries, ginger, vinegar, sugar, pepper, cloves, and cinnamon in a pot. Simmer 10 minutes on a low flame.
2. Add remaining ingredients. Simmer another 2-3 minutes until the mixture slightly thickens. Mix to avoid burning.
3. Turn heat off and cover 5-10 minutes. Cool and refrigerate.
Trust me, when you bring this to the table, your friend and family will thank you.
More recipes coming ...
Comments will be approved before showing up.
Bette
February 07, 2022
I’ve been making this chutney since you first posted the recipe in 2017. It is absolutely delicious, and you’re right, my family thanks me for it every time. In fact, we love it so much that I buy extra bags of cranberries in the fall and winter, then stash them in my freezer so I can make chutney year-round. It works perfectly to add the frozen cranberries to the recipe, just as if they were fresh.