The cranberry and orange are familiar and classic, but the candied ginger adds heat and excitement, the sweet raisins balance the tang of the fruit and the cider vinegar, and the mustard seeds create little textural explosions. I toast them, along with dried turmeric and fresh and ground chile, as I sauté the onions (a lot of onions) and before I add in the cranberries and the ginger, so that their flavors can permeate the sauce as it cooks.

Most often, I serve this chutney in the winter months as a complement to cheese—the stronger the better (try a gorgonzola picante or a sharp aged sheep’s milk cheese). But it's a great complement to that pride of Thanksgiving, a beautiful, properly roasted turkey.


2 tablespoons vegetable oil
1 tablespoon mustard seeds
3 cups diced onions
1 teaspoon ground cayenne
1 fresh cayenne chile
1/2 teaspoon ground turmeric
2 quarts cranberries
1 cup candied ginger, finely chopped
1 tablespoon salt
1 cup seedless raisins
2 cups apple cider vinegar
1 orange, zested and juiced
1 pound dark brown sugar (2 1/2 cups)


Step 1
In a large sauce pan, heat the vegetable oil. Sauté the onions, mustard seeds, ground cayenne, fresh cayenne, and turmeric, and cook, stirring often, until translucent. \r\n\r\n

Step 2
Add cranberries and candied ginger. Sauté about ten minutes. Add salt, raisins, vinegar, orange zest and juice, and brown sugar and cook on low heat for about an hour and a half, stirring from time to time, until thick and sauce-like in consistency.