When I was a kid (or maybe until I was like , um, 25 or something like that) I was adamantly not interested in Cranberry Sauce. I could not get passed the idea that gelatin was somehow involved, and that there was a cloying sticky sweetness to the whole wobbly bowl. Jiggle jiggle.

But then I wised up and got with the program. And guess what I found? Cranberries taste great with turkey- amazing even.

This is a variation on traditional cranberry sauce, it is slightly savory with onions, and subtly spiced with star anise and cinnamon. A bit of sugar and vinegar bring out a sour and sweet flavor that brings your taste buds alive and will truly spruce up your Holiday table.

Later, leftovers will be incredible on sandwiches as a spread!

By the way. THe entire time I was writing this, the little girls were out-of-control bickering and fighting with each other. Like the kind of fighting kids do that pushed you to the edge of sanity. Well, it looks like I wasn’t the only one who got fed up. Watch this hysterical video where Mason (our talking, singing dog) ties to voice his displeasure at all the bickering.

In a medium saucepan over medium heat, melt the butter. Add the red onion and sweat 5 minutes. Add the cranberries and stir to coat, cooking for about 2 minutes.

Add the red wine and let the wine pick up any browning bits on the bottom of the pan. Add the star anise and the cinnamon as well as the water, reduce the heat to low and put a lid on the pan.

Cook for 20 minutes, and then remove the lid.

Add the sugar and the red wine vinegar and cook for 10 minutes over medium heat until much of the liquid has cooked off and the chutney has thickened up. Season to taste with Kosher salt and serve hot or chilled.