For Thanksgiving: Ginger-Apricot Chutney

One of the items I made for Thanksgiving was a ginger-apricot chutney. The idea came from New York Times food writer Mark Bittman's great article offering 101 recipes for the day, all of which can be made in advance. (I know this does nothing for you today.)

This recipe (and most on the list) are fine examples of how easy it can be to cook. Also, when looking for inspiration, make what you like. The chutney's ingredients caught my attention, and, in true Delicious Truth fashion, Bittman's ideas were in sentences, not traditional recipe form:

"Put dried apricots in a saucepan, cover with water and bring to a boil. Add lemon juice, minced fresh chili, grated ginger, a couple of cloves and a pinch of cayenne. Cook until thick."

Yes, it was that easy.

Measurements? Completely by feel, but don't be intimidated; a little too much lemon juice or ginger won't be the end of the world. Substituting comparable ingredients is fine as well. I didn't have fresh chili, so I used some dried pepper flakes.

The chutney was delicious, and it went especially well with Bobolink Dairy's cheddar cheese.