From America's Test Kitchen Season 13: Turkey on the Grill
There’s nothing wrong with the simplicity of a plain old sweet-tart cranberry sauce made with back-of-the-bag instructions, but sometimes we want more. To create a more complexly flavored sauce, we looked to Indian chutneys. Adding vinegar, aromatics, and spices to slow-cooked cranberries and fruit yielded a jammy relish with kick and savor.
For a standout sauce, we needed to do more than just fine-tune the sweet-tart classic.Watch the Video
Makes about 3 cups
If using frozen cranberries, thaw them before cooking.