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.
This recipe was handed down to me from my mother. It may sound like a strange combination of flavors, but once you try it, you won’t want to go back to regular ketchup. —Jerome Wiese, Bemidji, Minnesota
We have Thanksgiving at an elementary school and play basketball before the meal. This zingy chutney of cranberries, apples, walnuts and gingerroot is a favorite among the guests. —Victoria Davis, Wilder, Vermont
My clan isn’t crazy for cranberries, but they can’t get enough of this delicious chutney. I recommend it for Thanksgiving as it tastes amazing paired with turkey, but it's good enough on its own. —Raquel Haggard, Edmond, Oklahoma
I combined cranberries with strawberries and raspberries for a tasty twist on traditional holiday sauce. Cinnamon and cloves spice up this fruity topping that's great over poultry or pork.
—Suzanne Ganatta of Mammoth Lakes, California
Break away from tradition and serve this tasty alternative to plain ol' cranberry sauce. The mild rum and clove flavors give it a homey, comforting feel that pairs well with traditional Thanksgiving dishes. —Amy Nutoni, La Crescent, Minnesota