Cranberries are iconic in this part of the world, and it’s only natural that they turn up on my table as a chutney that I eat not only at Thanksgiving, but all year long.
MAKES ABOUT 1½ CUPS
Place the cranberries, ginger, garlic, orange zest, and chile in a food processor and pulse until you have a grainy paste. (You may have to add a bit of the lemon juice to get it started.) Spoon the mixture into a 1-quart nonreactive saucepan. Add the lemon juice and sugar and stir to make sure that all of the ingredients are evenly mixed.
Place over medium heat and bring to a boil. Lower the heat and simmer uncovered, stirring occasionally, for 25 to 30 minutes, or until the mixture has a jamlike consistency. Be sure to stir all the way to the bottom of the pan, or the chutney may stick and scorch.
Remove from the heat and allow to cool to room temperature. Spoon into a serving dish and serve.