Change up your traditional cranberry sauce this holiday season with this Cranberry-Orange Chutney with Popped Mustard Seeds.
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.
Serving Size 1 1/2 Tbsp
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.