Photo by Chris Gentile
When you've got a native berry that's the foundation for a must-have sauce on every Thanksgiving dinner table across the country, you can count on lots of variations. Just check the Internet. This cranberry chutney is essentially a classic sauce, jazzed up with the more vibrant flavors of pineapple juice, pepper flakes, and clove. The good news is that while it's supermarket-friendly—not hard to find ingredients—it tastes remarkably more complex and nuanced than the short ingredient list would lead you to believe. Aim to make it several days ahead so that the flavors have time to mingle and mellow.
Cooks' Note:
•Chutney can be made 5 days ahead and chilled, covered. Leftovers will keep, chilled, 2 weeks.
Recipe notes
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