Try our recipe for Cranberry Chutney this season at your holiday table. Our take on this traditional side gets spiced up with ginger and a little cayenne pepper. Orange juice lends a citrus note and the tart cranberries get a slightly savory kick with sweet, caramelized onions. You can make and keep this chutney in the refrigerator for up to seven days, which means there's no excuse to reach for a can of cranberry sauce. It's also perfect to slather on a turkey sandwich the day after a Thanksgiving feast.

Cranberry Chutney
From Ruscello and Marketplace Café
(Makes 2 cups)

Ingredients
2 tablespoons canola oil
1/2 large yellow onion, cut into 1/4-inch dice
1 cup granulated sugar
1/4 teaspoon cayenne pepper
3/4 teaspoons kosher salt
1 pound frozen or fresh cranberries
1/2 cup orange juice
2 tablespoons red wine vinegar
1/4 cup red wine

1. In a large dutch oven or soup pot, warm the oil over medium-low heat. Add the onions and sauté until soft and translucent, about 2 minutes.

2. Increase heat to medium high, add the sugar and cook, stirring frequently, until the onions are golden brown, approximately 8 to 10 minutes.

3. Add ground ginger, cayenne, salt and stir well. Add cranberries, orange juice, red wine vinegar and red wine. Bring to a boil and reduce to simmer. Cook, stirring occasionally, until most of the liquid is absorbed and the mixture has a jam-like consistency, about 30-45 minutes.

4. Remove from heat and allow to cool completely. Serve at room temperature or transfer to an airtight container and store in the refrigerator for up to seven days.

-Jeff Powell