There’s nothing wrong with the simplicity of a plain old sweet-tart cranberry sauce made with back-of-the-bag instructions, but sometimes we want more. To create a more complexly flavored sauce, we looked to Indian chutneys. Adding vinegar, aromatics, and spices to slow-cooked cranberries and fruit yielded a jammy relish with kick and savor.

• 1 teaspoon vegetable oil
• 1 shallot, minced
• 2 teaspoons finely grated fresh ginger
• 1/2 teaspoon salt
• 2/3 cup water
• 1/4 cup cider vinegar
• 1 cup packed brown sugar
• 12 ounces (3 cups) fresh or frozen cranberries
• 2 Granny Smith apples, peeled, cored, and cut into 1/4-inch pieces
• 1/3 cup minced crystalized ginger

1. Heat oil in medium saucepan over medium heat until just shimmering. Add shallot, fresh ginger, and salt; cook, stirring occasionally, until shallot has softened, 1 to 2 minutes.
2. Add water, vinegar, and sugar. Increase heat to high and bring to simmer, stirring to dissolve sugar. Add 1½ cups cranberries and apples; return to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until cranberries have almost completely broken down and mixture has thickened, about 15 minutes.
3. Add remaining 1½ cups cranberries and crystallized ginger; continue to simmer, stirring occasionally, until just beginning to burst, 5 to 7 minutes. Transfer to serving bowl and cool for at least 1 hour before serving. (Sauce can be refrigerated for up to 3 days.)

If using frozen cranberries, thaw them before cooking.