As we celebrate Thanksgiving this week, we give thanks, hopefully, for our many blessings, family, and friends. As we gather around the holiday table, with the centerpiece being that luscious big bird, don’t forget the cranberries — sauce, relish, or this fruity chutney — the perfect sweet-tart complement. You’ll find this and other recipes for holiday sides in my newest cook, Festive Flavors of Ireland. To order a signed copy, visit irishcook.com.

CRANBERRY-WALNUT CHUTNEY

Makes 2 cups

12 ounces fresh or frozen cranberries

2/3 cup (packed) light brown sugar

1/3 cup chopped dates

1/3 cup chopped celery

1/2 small tart apple, cored and diced

1/2 small onion, finely chopped

1 tablespoon crystalized ginger

1/4 cup water

1 tablespoon fresh lemon juice

1/2 chopped walnuts

Steps:

     1. In a large saucepan, bring cranberries, sugar, dates, celery, apple, onion, ginger, water and lemon juice to a boil. Reduce heat to medium-low; cook, stirring occasionally, for 15-20 minutes, or until mixture thickens.

     2. Remove from heat; let cool to room temperature. Cover and refrigerate for up to 2 weeks. Just before serving time, add walnuts. Serve at room temperature.