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"In my mind, this is the perfect Thanksgiving dinner condiment. If you miss traditional cranberries, just use one cup each dried cherries and cranberries—and you'll win raves!"—Julee Rosso, co-owner of Wickwood Country Inn, Saugatuck, Michigan, and nationally recognized cookbook author Two cups tart dried cherries
One- and one-fourth cups sugar
Three-fourths cup cider vinegar
One-fourth cup finely chopped celery
One-fourth cup minced fresh ginger
Six tablespoons fresh lemon juice
One-half teaspoon crushed dried red pepper flakes
Combine all ingredients in a microwave-safe two-quart casserole, and stir well. Cook, uncovered, at full power (650 to 700 watts) for six minutes.
Stir, making sure the sugar has dissolved, and return to the microwave. Cook another eight minutes.
Allow the chutney to cool to room temperature; then cover tightly and refrigerate. It will keep for two weeks in a refrigerator.
Yield: Two cups
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