Get a head start on cooking Thanksgiving dinner: Two days before the big feast, prepare this version of traditional cranberry sauce, whose sweet and spicy flavors continue to develop into a rich taste that will complement your meal. Use fresh cranberries (think 1621), available at local markets or visit www.cranberries.org for information about local cranberry farms.

Cranberry Chutney

1 lb. of fresh Massachusetts cranberries

1 cup granulated sugar

1/2 cup dark brown sugar

2 cups orange juice

1 cup apple cider

1 cinnamon stick

In a saucepan over medium heat, stir together the cranberries, granulated sugar, brown sugar, orange juice, cider and cinnamon. Bring to a simmer, stirring occasionally, then reduce the heat to medium-low. Remove from the heat, cool to room temperature and refrigerate until ready to serve. Bring the chutney to room temperature and serve in a festive compote or bowl.

Next week: pear, chestnut and sage dressing.

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