Thanksgiving at my parents’ house is very traditional. Every year the list of food gets divided up amongst the families coming and every year we have the same things. There’s comfort in the familiarity.

So, I wasn’t sure how well it would go over when I told my Mom I wanted to try some new things this year. Lucky for me, she was more than agreeable and we’re ditching the canned cranberry sauce in favor of this dish.

This can be served warm or cold – we’re going for cold because a) it’s one less thing to heat up on Thanksgiving and b) we usually chill the canned cranberry sauce so it’ll be more familiar for our crowd.

Cranberry Apple Chutney
(from Taste of Home October/November 2010)

1 1/4 c. sugar
1/2 c. water
1 (12 oz.) package fresh or frozen cranberries
2 large, tart apples – peeled and finely chopped
1 medium onion, chopped
1/2 c. golden raisins
1/2 c. brown sugar, packed
1/4 c. cider vinegar
1 t. ground cinnamon
1/4 t. salt
1/8 t. ground allspice
1/8 t. ground cloves

In a large saucepan over medium heat, bring sugar and water to a boil. Reduce heat and simmer, uncovered, for 3 minutes.

Carefully stir in remaining ingredients. Return to a boil then reduce heat and simmer, uncovered, for 20-25 minutes or until it reaches desired thickness, stirring occasionally.