Cranberry Chutney

By ngaldi

Ingredients

• 1 lb fresh cranberries
• 1 cup granulated sugar
• 1/2 cup firmly packed dark brown sugar
• 2 cups fresh orange juice
• 1 cup apple cider
• 1 cinnamon stick
• 6 fresh mint leaves

Preparation

Step 1

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.

Let the chutney cool to room temperature, then cover and refrigerate. Let stand at room temperature about 1 hour before serving. Remove and discard the cinnamon stick. Transger the chutney to a sauceboat or serving bowl and serve.