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This chutney was developed by me before a noon television segment on healthy eating. I wanted to include cranberries and not just a typical side cranberry relish. I wanted to include the berries along with some dried cherries, both of which are high in antioxidants and fibers. I then added some walnuts. Cooking the ingredients in a pomegranate juice with port gives a richness of flavors that is only believed by eating with cheese and a cracker.

Make this chutney a few days ahead to allow flavors to blend. This spiced cranberry chutney makes a tasty accompaniment to your holiday roast turkey or weeknight roast chicken.

No basting required! Keep the holiday turkey moist with a bay leaf-infused honey glaze. Serve with a chutney of pears, apricots and figs.

Served warm or cold, this fruity chutney provides an instant kiss of holiday flavor. Enjoy as an alternative to cranberry sauce with your roast turkey.