- 1 pound fresh cranberries
- 1 cup granulated sugar
- 1/2 cup dark brown sugar - (firmly packed)
- 2 cups fresh orange juice
- 1 cup apple cider
- 1 cinnamon stick
- 6 fresh mint leaves
Sort the cranberries, discarding any soft ones.
In a saucepan over medium heat, combine the cranberries, granulated sugar, brown sugar, orange juice, cider, cinnamon and mint and stir to mix. Bring to a simmer, stirring occasionally, then reduce the heat to medium-low. Simmer until the juices have reduced and are thick enough to coat the back of a spoon, about 1 hour.
Let the chutney cool to room temperature, then cover and refrigerate. Let stand at room temperature for about 1 hour before serving. Remove and discard the cinnamon stick. Transfer the chutney to a sauceboat or serving bowl and serve.
This recipe yields about 2 1/2 cups.