Cranberry Chutney with Red Pepper Flakes
Though many people would use this recipe as part of their Thanksgiving feast, it is really something that can be used all year. I’ve used it with naan as part of an Indian meal, as a sauce for a baked Brie dish, and, of course, as part of a Thanksgiving meal. This is a much better alternative to canned cranberry sauce. And it’s really easy to make. The recipe is based on a "Gourmet" recipe that was published in Dec. 2001.