Name: Cranberry-Orange Chutney with Popped Mustard Seed
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 70
Ingredients: 1 ⅓ cups granulated sugar; ½ cup red wine vinegar; 3 Tbsp olive oil; ½ tsp cumin; ½ tsp fennel; ½ tsp yellow mustard seed; 1 cup sliced red onion; 1 piece fresh ginger, peeled, cut into matchstick-size strips; 1 Tbsp minced, seeded Serrano chile pepper; ¾ cup water; 1 lb fresh or frozen cranberries, thawed; ½ cup dried cranberries; ¼ cup orange peel, cut into matchstick-size strips; salt

Ingredients

1 ⅓ cups granulated sugar

½ cup red wine vinegar

3 Tbsp olive oil

½ tsp cumin

½ tsp fennel

½ tsp yellow mustard seed

1 cup sliced red onion

1 piece fresh ginger, peeled, cut into matchstick-size strips

1 Tbsp minced, seeded Serrano chile pepper

¾ cup water

1 lb fresh or frozen cranberries, thawed

½ cup dried cranberries

¼ cup orange peel, cut into matchstick-size strips

salt

Instructions

Measure, prepare and set out all ingredients and utensils prior to beginning actual recipe.

Bring sugar and vinegar to boil in heavy small saucepan, stirring until sugar is dissolved. Remove from heat and set aside.

Heat olive oil in large saucepan over medium heat. Add cumin, fennel and mustard seed. Stir until mustard seed starts to pop, about 2 minutes. Add onion and cook until beginning to brown, stirring continuously, about 6 minutes. Add ginger and chile peppers. Stir until chiles soften, about 2 minutes. Add vinegar mixture, water, cranberries, orange peel and salt.

Simmer until juices thicken, stirring often, about 20 minutes. Cool, cover and chill. Place in jars. Keeps well in the refrigerator for 3-4 days. Freezes well.