Cranberries are harvested in late fall and early winter, when most other northern crops have long since been gathered. They arrive just in time for Thanksgiving, enlivening tables across the country alongside the ubiquitous holiday bird. This year, in addition to making cranberry sauce, take advantage of the berries' abundance by trying some unusual alternatives, such as this recipe for cranberry chutney.

Cranberry Chutmey

Makes 6 cups

1 cup (3 ounces) pecans

12 ounces (4 cups) fresh or frozen cranberries

2 Granny Smith apples, peeled, cored, and chopped

Zest and juice of 2 oranges (about 1/2 cup juice)

1 1/2 cups light-brown sugar

3/4 cup water

2/3 cup apple-cider vinegar

1 medium onion, coarsely chopped

1/2 cup dried apricots, coarsely chopped

1 tablespoon chopped crystallized ginger

1/2 teaspoon hot red-pepper flakes

Freshly grated nutmeg

1. Preheat oven to 350��. Spread pecans in a single layer on a small baking sheet. Bake until golden and aromatic, 8 to 12 minutes. Shake the pan halfway through baking to make sure nuts toast evenly. Cool, and coarsely chop; set aside.

2. Combine cranberries, apples, orange zest and juice, sugar, water, vinegar, onion, apricots, ginger, red-pepper flakes, and nutmeg in a large saucepan. Place over medium heat, and cook, stirring frequently, for 30 minutes. Stir in pecans. Cool to room temperature, and serve; or store, refrigerated in an airtight container, for up to 1 week.

Lee Buttala