This is the first time I made cranberry sauce from scratch.   The chutney was served with a lamb roast, but I’m sure it’ll be great with turkey. I definitely won’t be buying the canned stuff again.

Spicy Cranberry Chutney
Adapted from Food Network

1/2 cup light brown sugar
2 tablespoons honey
3 cups cranberries, divided
1 cup water
1 medium red onion, finely diced
1 tablespoon fresh ginger, grated
1 serrano chile, finely diced (I used jalapeno)
1 clove garlic, finely chopped
Salt
Freshly ground black pepper
1/4 cup freshly chopped cilantro leaves (omitted)

Directions

Combine the sugar, honey, 2 cups of cranberries and 1 cup of water in a medium saucepan and cook over medium-high heat until the cranberries pop and become soft and the mixture thickens slightly. Stir in the onion, ginger, chile, garlic, season with salt and pepper and cook until thick about 8 minutes. Remove from the heat and stir in the remaining cranberries and cilantro. Serve warm or at room temperature.