4. Place the apple and pear in the food processor and coarsely chop. Transfer to the cranberry mixture. Add the orange zest, raspberries, rum and nutmeg and mix gently to combine. Taste for seasoning.

5. Spoon into a serving bowl and garnish with fresh mint. Add the almonds just before serving.

Advance Preparation: Can be prepared up to two days head through Step 4, covered and refrigerated. Add the almonds just before serving.

Cranberry Fruit Chutney

Makes about 4 cups

Fresh ginger, lemon zest, spices and port blend together in a savory-sweet mix that is equally good on turkey, chicken or duck.

1 12-ounce bag fresh cranberries, washed and picked over

1 Bosc pear, peeled and diced into 1 inch pieces

1 Fuji apple, peeled and diced into 1 inch pieces

1 onion, finely chopped

2 lemons, zested

1 teaspoon finely chopped fresh ginger

1 teaspoon dried mustard

1/2 teaspoon ground coriander

1 cup orange marmalade

1/2 cup brown sugar

1/4 cup balsamic vinegar

1/4 cup Tawny port wine

Dried crushed pepper flakes, to taste

1. In a large saucepan over medium heat, combine all of the ingredients and stir to mix well. Cover and cook until the mixture begins to thicken, about 15 to 20 minutes. Remove from heat and cool. Taste for seasoning. Cover and refrigerate.

Advance Preparation: This may be made up to one month ahead, covered in an airtight container and refrigerated.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)