THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Thanksgiving food
Carol Wasik of Dover prepares cranberry chutney with crystalized ginger, dried apricots, oranges, onions, raisins, apple cider vinegar and thyme in her kitchen.
 A homemade chutney delivers sweet rewards  Cranberry chutney

A homemade chutney delivers sweet rewards

By Sarah Hearn
Globe Correspondent / November 21, 2005

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WELLESLEY -- Tart and sweet with a dazzling scarlet hue, cranberries add a touch of sugar to savory dishes and a pleasant tang to sweet ones. Cranberry chutney, which mixes both tastes, some vinegar, and spices, is a perfect vehicle for the tiny red fruits and especially good beside roast turkey. (Full article: 314 words)

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