Thanksgiving Bonus: Cranberry Chutney

Barbara won a second prize (and she wuz robbed!) for this chutney at the Hamilton County Fair last August.

It's not only delicious, with a complex but not-too-demanding flavor that makes it perfect for other roasted meats as well as turkey, but it's all done in the microwave, and can be presented on the table the next day in the same dish, so long as you have a good-looking 2.5 quart microwave-safe covered casserole.

Start this at least a day before you want to serve it, with:

1 12-oz. bag fresh (or frozen) cranberries, rinsed and picked over
1 orange, skin intact, chopped into quarter-inch cubes (discard any seeds)
juice from a half lemon (about 2 Tbsp.)
2 Tbsp. shallots, minced (or you can use sweet red onion)
1 cup sugar
1 tsp. yellow mustard seeds, lightly crushed
1 tsp. dry ginger powder
1 tsp. ground cumin
1/2 tsp. kosher salt
1/2 tsp. cinnamon
1/3 tsp. cayenne pepper
2/3 cup raisins
1/3 cup shelled unsalted (preferably raw) pistachio nuts, whole or coarsely chopped

Combine all the ingredients except the raisins and pistachios in your casserole. Cook covered at 100% power for 4 minutes. Uncover, stir, and continue cooking for 5 minutes more, or until the liquid is bubbling and the cranberries start to burst open.

Remove from the oven, and stir in the pistachios and raisins. Cover and set aside to cool and let the flavors ripen, preferably for an entire day. After that, refrigerate, and serve whenever you're ready.

Any leftovers can be put in a covered jar in the refrigerator. It will keep for months.
Happy Thanksgiving!