This condiment is called chutney, but it's nothing like Indian chutneys - the flavours are intensely North American.
On this continent, most cranberry sauce is eaten with Christmas dinner and, all too often, it tastes like the can it came out of.
This easy-to-make sauce will add elegance to any festive meal, but it will also add colour to a cheese board for a cocktail party. Try a dollop atop a cracker and Brie.
Getting the sauce to thicken and take on the right consistency requires that the cranberries simmer for at least 10 minutes. That is how long it takes to release the pectin - the natural jelling ingredient - from the fruit. As long as you cook it for long enough for the cranberries to pop, your chutney should be good.
To get a fruity sauce that is also tart and sweet, and with a depth of flavour, I added dried apricots and dried cherries.
I used a combination of fresh squeezed orange juice, port wine and balsamic vinegar to create layers of flavour and complexity that cook down and infuse into each of the sour berries. Once the berries start to pop, I add a pinch of salt and warm spices - cinnamon, cloves and nutmeg.
This fruit-filled cranberry chutney is good hot, room temperature or cold and will brighten any holiday table. You also can make it up to a week ahead.
In a large pot, combine berries, orange zest and juice, vinegar, port and sugar. Bring to low boil then reduce heat to simmer. Add apricots, cherries and salt.
CRANBERRY CHUTNEY WITH PORT
Start to finish: 15 minutes Makes: 2 cups
Two 12-ounce bags fresh cranberries, washed and picked through
Zest and Juice of 1 large orange (about 1/2 cup of juice)
1 Tbsp balsamic vinegar
1 cup port wine
1 cup sugar
1 cup dried Turkish apricots, cut into strips
1 cup dried cherries Pinch salt
1/4 tsp nutmeg
1/4 tsp ground cloves
1 tsp cinnamon
