Ingredients:

½ cup of your favorite vinegar
cloves from one head of garlic, peeled and coarsely chopped
a large piece of fresh ginger (about two inches long), peeled and coarsely chopped
1 large can peeled tomatoes and their juice, the tomatoes coarsely chopped
1 12-ounce bag fresh or frozen cranberries, corasely chopped
½ cup red wine
1 12-ounce jar orange marmalade
½ cup brown sugar, packed
1 ½ teaspoons salt (use more or less to taste, if desired)
1 teaspoon red pepper flakes or ½ tsp. cayenne (adjust the amount to suit your taste)
¼ cup toasted slivered almonds (optional)

Directions:

1. Put the vinegar, garlic and ginger in the blender and blend until pureed.

2. Put this and the other ingredients up to the salt into a large, heavy-bottomed pot that is not aluminum.

3. Then start adding chili flakes or cayenne, tasting as you do so so that you add the amount that suits you. Bring to a boil, lower the heat to simmer, and cook over low heat for about an hour, stirring now and then.

4. After that, you'll need to stir more frequently. Keep cooking until the chutney is thick, about another 20 minutes or a bit more, stirring all the time now. Lower the heat if you need to so it doesn't burn.

5. When thick, adjust seasoning and remove from heat. Add the optional almonds if you're opting for them. Let the chutney cool, put into small bottles or containers, and refrigerate.

6. This can be made way in advance of Thanksgiving, since it keeps for weeks and weeks. It's actually good all year round and can be served with any meats, not just turkey, and even with sandwiches, for example chicken sandwiches. If fresh cranberries are not available, you may use dried, but you'll need to decrease the amount of sugar, as dry cranberries are quite sweet.