By Marilyn Harris
Enquirer contributor

One of the concerns of my radio listeners this time of year is figuring out how to cook as many dishes as possible ahead of the Thanksgiving feast. Time is always at a premium to get all those dishes cooked, baked, roasted and on the table, so anything that can be made ahead is a bonus.

Cranberry sauce falls into this category. It's even more flavorful when made a couple of days in advance. I thought simple fresh cranberry sauce was just fine to go alongside the turkey until one of my English cooking teachers introduced me to cranberry chutney. Since then, this chutney, with its intriguing blend of sweet-sour and spicy flavors, has become a tradition at my Thanksgiving table.

I've made a few changes to the original recipe, which included currants. But I am a fan of golden raisins' sweeter flavor and softer texture. The original version also called for cayenne pepper, but I substituted Tabasco, which lends a zestier touch of flavor.

I have shared this recipe with more people than I can count and have included it in one of my cookbooks, but I think it is worth repeating.

I have friends who make it in quantity and package it in attractive jars or crocks for holiday gifts. The recipe is easy to make and can be doubled or even tripled. Be sure to use a heavy pot for even cooking, as well as a non-reactive (don't use cast iron or non-anodized aluminum) pot to avoid any metallic taste in this sauce with its acidic ingredients.

Cranberry Chutney

13/4 cups each: sugar and water
1 pound fresh cranberries
1 cup golden raisins
1/2 cup red wine
11/2 teaspoons curry powder
2 tablespoons molasses
2 tablespoons freshly grated ginger
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon Tabasco sauce, or to taste

In medium saucepan, bring sugar and water to a boil; simmer for 5 minutes. Add cranberries and cook just until skins pop - about 5 minutes. Stir in remaining ingredients; simmer uncovered for 15 minutes or until thickened, stirring occasionally. Cool and refrigerate until ready to serve. Makes about 3 cups.

Contact Marilyn Harris by mail: c/o Cincinnati Enquirer, 312 Elm St., Cincinnati 45202; e-mail: marilyn@55krc.com.