If you want something different for US Thanksgiving (or anytime):
Cranberry Chutney
1/4 tsp cumin seeds
1 cup water
1/2 cup white sugar
3/4 cup packed brown sugar
4 cups fresh cranberries
2 tsp ground cinnamon
1 tsp minced fresh ginger root
1/4 tsp allspice
1/4 tsp ground coriander
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Toast cumin seeds in a dry saucepan until they begin to brown.
Pour in water, then remaining ingredients.
Bring to boil over medium-high heat.
Reduce to simmer over low heat until cranberries start to pop, 5-7 min.
Transfer to a jar, cool and then refrigerate at least a day before serving. Keep refrigerated.
@Annothername
Yeah, this makes a lot. But the flavor is reminiscent of the sweet-sour imli (tamarind) chutney, so it's really good anytime.
@EileenKCarpenter that sounds interesting! May have to try a half batch so there may also be "regular"