Since it’s soon-to-be-famous (who knew?!), I thought I should post the recipe in case others wanted to taste the yummy goodness. I will admit that we found this particular recipe in a health magazine a couple years ago, so the Mrs. and I can’t take credit. It’s good – and healthy (kinda) – and darned easy to make. If you can boil water then you can make this chutney.

Cranberry Chutney

Soon-to-be-famous Cranberry Chutney

2 c Whole cranberries
1 1/3 c Sugar (not so healthy, but needed else the cran will tart you to death. Turkey can’t save you!)
1 c Dried chopped figs (if unable to find dried figs, we’ve used dried cherries instead. Works well.)
5 tbsp Apple cider vinegar
1 tbsp Water
1/2 c Dried cherries
2 tbsp Chopped red onion
1 tbsp White rum (we never seem to have enough when Thanksgiving comes around – blame the Mrs. – and no one has complained when we leave it out. Apple juice can be substituted.)
1/2 tsp Curry powder
1/2 tsp Ground cinnamon
1/2 tsp Fresh grated ginger root


  1. Bring all ingredients to a boil.
  2. Reduce heat to medium and cook 18 minutes or until thickened.
  3. Let cool before serving.

Can also be used as garnish on cream cheese dolloped crackers or as condiment on leftover turkey sandwiches.