Flavor Soul Mates

• Ingredients that ripen in the same season, such as apples and cranberries appearing first in autumn, frequently have flavor "affinities," or compatible flavors, as defined by authors Karen Page and Andrew Dornenburg in their book "The Flavor Bible." In other words, they taste good together. Tart cranberries benefit from the sweetness of Gala apples, and Gala apples develop a brightness from the acidity in cranberries.

Partners in Chutney

• A range of ingredients pair well with both apples and cranberries, a clue that the two fruits work well together. Allspice, cinnamon, cloves, ginger and star anise are warming spices that bring out the flavor in apples and cranberries and work well in chutney. Ingredients that also pair with both fruits and enhance a chutney include fresh ginger, apricots, currents and raisins, citrus fruits, honey, maple syrup and pears.

Putting It All Together

• There's no need to cook ingredients for apple-cranberry chutney separately -- simply put all your ingredients in a pot and simmer it until the apples have softened and turned brown. Cooking may take up to 2 hours using 2 pounds of apples, 1 cup of cranberries and up to 3 cups of additional ingredients, which will produce about 3 pints of chutney. Include equal amounts of tangy cider vinegar and brown sugar to cover the fruit, adding liquid as needed for the chutney consistency you want. If you plan to preserve your chutney, be sure to follow a food safety-tested recipe to ensure you are using shelf-stable proportions.

Thanksgiving and Beyond

• Apple-and-cranberry chutney make an unusual but perfect pairing for your turkey on Thanksgiving, your ham for winter holidays or a leg of lamb for an early, springtime feast. The chutney works well anytime with a pork roast, chicken or duck or as a relish alongside a creamy risotto or a mac-and-cheese dinner. The relish also brings a bright flavor contrast to rich gingerbread, pound cake or ice cream.