Sweet Cranberry and Lemon Chutney

Posted on 15. Nov, 2018 by in Modern Indian Cooking, Recipes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Prep time: 10minutes
Cook time: 20 minutes

Makes 3 cups (800g)

1 tablespoon vegetable oil
1 cinnamon stick
2 star anise
3 cloves
2 tablespoons fennel seeds
2 tablespoons peeled and minced fresh ginger
1 lb (500 g) cranberries, fresh
Grated zest from 5 meyer or regular lemons
Juice of 2 meyer or regular lemons
2 cups (400 g) sugar
6 cups (1.5 liters) water
Pinch of saffron threads
Salt to taste
3 tablespoons red wine vinegar

1. Heat the oil in a large saucepan over medium-high heat and cook the cinnamon, star anise, cloves, fennel seeds, ginger, stirring, for about 30 seconds.

2. Add the cranberries, lemon zest, lemon juice, sugar, water, saffron, and salt, and bring to a boil over high heat. Boil, stirring occasionally, until the mixture is slightly thickened, about 15 to 20 minutes.

3. Reduce the heat to medium, add the vinegar, and cook until the mixture is thickened into a jam like consistency, about 10 minutes. Transfer to a bowl, let cool, and serve at room temperature, or refrigerate at least 2 hours and serve chilled. It can be stored in an airtight container in the refrigerator for up to 3 months

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