Happy Thanksgiving!

Warning: This is unrelated to writing in any way.

I host Thanksgiving for my husband's family -- which can range anywhere from 11 guests to 32 guests. This year, it will be closer to 11 so it is less stressful in regards to how to fit so many people around tables at my home. My husband usually smokes a turkey, I provide the mashed and sweet potato dishes, and our guests bring the rest. I also always make Cranberry Chutney.

And I almost always forget to set it out with the food, so we end up discovering it the next day in the fridge and eating it all week. This is not a terrible thing because it's pretty delicious. Much better than a can of cranberries upended in a bowl.

I found this recipe on Allrecipes.com. I do use whole canned cranberries instead of fresh.

Ingredients

• 1 cup water
• 3/4 cup white sugar
• 1 (12 ounce) package fresh cranberries
• 1 cup apples - peeled, cored and diced
• 1/2 cup cider vinegar
• 1/2 cup raisins
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves

Directions

1. In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
2. Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.