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.”
With gorgeous color and three kinds of tangy fruit, this ruby-red relish is always a highlight of holiday menus. Enjoy it straight from the stove or chilled, whichever your family prefers.—B. J. Reimer, Fowler, Kansas
This tart relish combines a powerhouse of nutrients with cranberries and pomegranate. It captures the flavor of the holiday season and adds a beautiful ruby-red color to any meal. —Arlene Rakoczy, Gilbert, Arizona
"My grandmother gave me the recipe for this tangy cranberry dish more than 30 years ago," says Jill Alpert of Kansas, Missouri. "It's a nice accompaniment to a traditional turkey dinner, but it also goes well with pork. I save a portion to make the cranberry gelatin salad for the next day."
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.
This colorful chutney is a super side dish or condiment served with pork, ham or poultry. It also makes a nice holiday gift. Writes field editor Marion Lowery of Medford, Oregon. "My family enjoys the pears, cranberries and tongue-tingling spices in this chutney."