Wisconsin grows an abundance of cranberries and celebrates the harvest with many cranberry festivals. I don't remember where I obtained this recipe, but it's easy, different...and good! Try it with pork or leftover turkey.
I grew up eating lots of wild game and other wild foods. We'd prepare a batch of this zippy sauce to serve alongside venison or elk. It can also be made with cranberries and used to give beef a tasty new twist.—Kathie Hardy, Springfield, Oregon
One day as a kid, I told my parents I didn't like what we were having for breakfast. They told me to make my own, and I've been cooking every since. I love cranberries, and the sweet-sour taste of this chutney goes very well with fall foods.—Andy Anderson, Graham, Washington
We don't care for regular cranberry sauce, so I usually perk it up with other fruit. This pear version is the one my family requests most often. It's sweet, tangy and a beautiful ruby-red color. Since it keeps well in the refrigerator, I often make it in advance.
“You can make this colorful and easy fruit relish up to a week in advance and refrigerate it,” says Esther Chesney from Carthage, Missouri. “It makes a great accompaniment to turkey, chicken or pork throughout the holiday season.”