So Thanksgiving’s over and you think you can just forget about cranberries for another year? Well, not so fast! While they’re in season, you really should indulge at every opportunity — they’re too delicious to ignore, and they’re high in antioxidants. What more could you ask for?

For the 2007 Advent Calendar, click here.

recipe after the jump

Cranberry-Golden Raisin Chutney from Martha Stewart Living

2 tablespoons unsalted butter
1/4 cup finely chopped shallot (1 medium shallot)
1 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice
1 cup golden raisins
12 ounces fresh cranberries
2 sprigs fresh thyme
2 strips (2 inches each) lemon zest
1 cup water
1/2 cup sugar
1 tablespoon fresh lemon juice

Melt butter in a medium saucepan over medium heat. Add shallot and cook, stirring often, until translucent, 3 to 4 minutes. Add apple and cook, stirring occasionally, for 2 minutes. Stir in raisins, cranberries, thyme, lemon zest, water and sugar. Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, until cranberries have burst, apples are tender, and mixture has thickened, about 20 minutes.

Remove from heat and stir in lemon juice. Let cool to room temperature. Discard thyme and lemon zest. (Chutney will keep, covered and refrigerated, for up to 1 week. Serve chilled or at room temperature.)


for new gluten-free recipes, food photography tips, and special offers! And now, receive a free pdf recipe booklet of Seasonal Salads: Perfectly Dressed Dishes Using What's Available Now by Darcie Hunter and Amy Roth.