Meet the Cook: While searching for something to enhance the taste of fowl years ago, I discovered this recipe. I revised it a little, and I've since served it at Thanksgiving and Christmas gatherings (it's a hit with either poultry or pork) plus used it as a food-basket gift. It's been popular besides at church bazaars I've taken it to.
I grew up on a farm, and my husband (he's a cattle buyer) and I farmed for 20 years before moving to town. We have four children, all grown.
Friends who own a cranberry bog treated us to freshly harvested cranberries. They were so pretty and tasty that I was determined to use them for something besides plain cranberry relish. I started out with a basic cranberry/orange relish and worked with it until I came up with this recipe. I've found that even folks who don't particularly care for plain cranberries seem to "relish" this side dish.
An enticing blend of fruits and spices comes alive in this versatile chutney recipe from field editor Pat Stevens of Granbury, Texas. “It complements turkey and ham nicely,” she says. “We also enjoy it as an appetizer, spooned over cream cheese and served with crackers.”
This recipe is a great change of pace from the more common orange-cranberry sauce combinations. We especially like it around the holidays served alongside a roast turkey. It's so much better than canned cranberry sauce.