The Cranberry Sauce that Changed Everything

"What should I bring to my Aunt's house for Thanksgiving dinner?" That was the question I asked myself as a newly married wife who had never contributed my own item to such a dinner.  Somehow, getting married changed my status from Thanksgiving dinner "helper" to Thanksgiving dinner  "contributor". Yikes! I was automatically upgraded without any additional qualifications. Being somewhat intimidated with this new, upgraded status, I began to pour through magazines for any recipe that would be easy yet amazing, wowing all attending relatives with my new-found wife wisdom.

The recipe I decided on, with the help of "Cooking Light" magazine, turned out to be a hit! It was simple to prepare, made the house smell divine, looked pretty, and turned even the cranberry sauce skeptics into believers. You might even say it was revolutionary. It was requested again the following year and so became a family tradition. Even in the years when I was unable to attend Thanksgiving dinner with my family, they requested the recipe and served it without me. I hope your family will enjoy it as much as mine. Because many of the ingredients are also needed for the stuffing, I chop and measure everything the day before Thanksgiving when I am making the stuffing and preparing the turkey. In the morning, I put everything into a saucepan and simmer it, filling the house with the scent of the holiday. It is best served at room temperature or cold with leftovers the next day.

Cranberry Chutney-makes 4 cups

Ingredients:

• 1 cup chopped Granny Smith apple
• 1 cup raisins
• 1 cup chopped onion
• 1 cup sugar
• 1 cup white vinegar
• 3/4 cup chopped celery
• 3/4 cup water
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1/4 teaspoon ground cloves
• 1 (12-ounce) bag fresh or frozen cranberries

Directions:

1. Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 60 minutes or until slightly thick, stirring occasionally.