If cranberries aren’t your thing or if your dinner party is SO huge that you would like a second condiment on your table, I suggest a prune chutney. The word “prune” has a tendency to turn people off to foods, so if you’ve got some picky eaters in your crowd, maybe call this dish a “dried plum” chutney. Bring 2 cups of water to a boil. Place 3 ½ cups halved and pitted prunes in a bowl, and pour the boiling water over the prunes, and soak them overnight.
The next day, mix 1 cup packed dark brown sugar, 1 cup granulated sugar, and ¾ cup cider vinegar in a pot and bring to a boil over medium heat. Add 1 ½ teaspoons red pepper flakes, 2 teaspoons mustard seed, 2 thinly-sliced cloves of garlic, ¼ thinly sliced onion, ½ cup thinly sliced preserved ginger, and 1 cup seedless white raisins to the boil. Strain the prunes out of their soaking water and add the prunes to the mix. Simmer over medium-low heat until the mixture is thickened, about 1 hour, stirring gently and frequently. Pour into glass containers and refrigerate until serving.