This is a recipe Beautiful Wife has been using for about 10 years. I know the holidays are coming when I start to smell this throughout the house.

Beautiful Wife’s Cranberry Chutney (Adopted from Father Pat’s Recipe and it may be exactly the same, but after 10 years, God only knows.)

4 Cups whole cranberries
1 2/3 Cup Sugar (Splenda works great for anyone cooking for a diabetic)
1 Tsp Fresh Ginger
½ Cup (1 Med) Chopped Onion
½ Cup Thinly Sliced Celery
½ Cup (1 Med) Apple (Peeled, Cored, Chopped)
1 Cup Seedless Raisins
1 Tblspn Ground Cloves
1 Cup Water

Combine cranberries, raisins, sugar, ginger, cloves and water in a large saucepan and bring to a boil. Stir frequently. This is a good time to prep/chop the onion, celery and apple. When cranberries start to pop/split, stir in onion, apple and celery. Bring back to a boil, then lower to a simmer for 15 minutes.

If canned in sterilized jars and properly sealed can be stored on pantry shelf for quite a long time. Otherwise, refrigerate. Serve as you would with cranberry sauce, use as jelly, or as a marinade. Good with any meat, not just turkey. Great as a topping for oatmeal or on crackers with cream cheese.

Venomous Kate posted her stuffing recipe too.

Here’s a question…why do southerners think that their stuffing is the “authentic” kind? Didn’t yankees start the whole Thanksgiving thing?

Other recipes welcome.