For last Thanksgiving’s dinner I wanted a cranberry-based condiment on the table, one that would give us the tartness we love from cranberries without the cranberry’s pucker-up astringency that so often leaves a relish unfinished, pushed to the side of a plate.  The answer came to me in a combination of chopped pears and dried figs.  These fruits together added a depth of sweetness unmatched by the more usual pairing of cranberries with orange juice, but it was a sweetness saved from cloying with the few bold flavorings of ginger, mustard seed and hot pepper.

The resulting rosy red chutney is unbelievably yummy – succulently sweet and spicy enough to make your mouth sing.  It pairs really well with turkey but also with other birds: duck, chicken, Cornish hens.  This chutney loves pork and pork, any cut, loves its fruitiness right back.  I’ve also eaten the chutney with mild creamy cheeses such as Camembert or Mt. Tam and, as bold as it is, the fruit only complements the buttery richness of the soft cheese.  If you’re feeling really adventurous, you might try the chutney spooned over a spicy, dark molasses gingerbread topped with a little whipped cream.  Or serve the chutney slightly warm over vanilla ice cream for a very grown up dessert.