Cranberry and Clementine Chutney

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Cranberry and Clementine Chutney

Cranberry and Clementine Chutney

Cranberry and Clementine Chutney

This recipe is one of my favorite recipes as it combines chutney seasonings for a classic and colorful relish that perks up the Thanksgiving table. I often play around with this, but keep the citrus and seasonings intact. My version is not very sweet, so if you like things sweeter increase the sugar. (Recipe Adapted from The Bengali Five Spice Chronicles)

Ingredients

  • 1 tablespoon oil
  • 3/4 teaspoon black mustard seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 tablespoon freshly grated ginger
  • 1 cup apple cider
  • 1/2 cup sugar
  • 2 clementines, zested and juiced
  • 11/2 cups about 12 ounces cranberries
  • 1 -2 star anise (optional)

Instructions

  1. Heat the oil and add the mustard seeds and wait until the mustard seeds begin to crackle. Add in the ginger and stir well.
  2. Add in the cider and the sugar and the clementine zest and cook for 5 minutes, until the mixture has thickened.
  3. Add in the clementine juice and the cranberries and the star anise if using. Cook for about 5 minutes, just until the cranberries begin to pop.
  4. Turn off the heat and cool and use as needed.
http://food.lohudblogs.com/2014/11/05/cranberry-and-clementine-chutney/

Cranberry and Clementine Chutney

This recipe is one of my favorite recipes as it combines chutney seasonings for a classic and colorful relish that perks up the Thanksgiving table. I often play around with this, but keep the citrus and seasonings intact. My version is not very sweet, so if you like things sweeter increase the sugar.

(Recipe Adapted from The Bengali Five Spice Chronicles)

Ingredients

1 tablespoon oil

3/4 teaspoon black mustard seeds

1/2 teaspoon fennel seeds

1/2 tablespoon freshly grated ginger

1 cup apple cider

1/2 cup sugar

2  clementines zested and juiced

11/2 cups about 12 ounces cranberries

1 -2 star anise (optional)

Method of Preparation

1. Heat the oil and add the mustard seeds and wait until the mustard seeds begin to crackle. Add in the ginger and stir well.

2. Add in the cider and the sugar and the clementine zest and cook for 5 minutes, until the mixture has thickened.

3. Add in the clementine juice and the cranberries and the star anise if using. Cook for about 5 minutes, just until the cranberries begin to pop.

4. Turn off the heat and cool and use as needed.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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