https://www.mercurynews.com/2019/11/23/make-the-perfect-cranberry-chutney-with-tips-from-sf-chef-heena-patel/

If that jellied cranberry sauce on the Thanksgiving table is a bit much — all that sugar, all that jiggle — there are alternatives that take all the zesty tartness of that iconic berry and add some fun twists. Take this cranberry chutney recipe from San Francisco chef Heena Patel, whose Besharam restaurant in the Dogpatch district showcases Gujarati cuisine.

Bonus: This chutney is great at any time of year.