Cranberry-Orange Chutney with Cumin, Fennel and Mustard Seeds


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Chef: Quinn Emmett

Serves: 20


A delicious take on the typical cranberry dressing. Has a lot of texture and depth of taste. Be warned: when you heat up mustard seeds, they pop EVERYWHERE.


1 1/3 cup sugar
1/2 cup red wine vinegar
3 tbsp olive oil
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp yellow mustard seeds
1 cup thinly sliced red onion
1 stick 1 1/2 inch fresh ginger, peeled, cut into strips
1 tbsp minced seeded serrano chile
3/4 cup water
1 lb(s) fresh cranberries, or frozen, thawed
1/2 cup dried cranberries
1/4 cup matchstick-size strips orange peel (orange part only)

Bring sugar and vinegar to boil in heavy small saucepan, stirring until sugar dissolves.
Remove from heat and set aside.
Heat oil in large saucepan over medium heat.
Add cumin, fennel and mustard seeds (they will POP) - still until mustard seeds pop, about 1 minute.
Add onion and cook until beginning to brown, stirring constantly - about 6 minutes.
Add ginger pieces and minced chile, stir until chile softens - about 2 mins.
Add vinegar mixture, 3/4 cup water, all the cranberries (fresh and dried), orange peel and pinch of salt.
Simmer until juices thicken, stirring often, about 20 minutes or so (depending on your desired thickness).
I like to have it nice and chunky.
Cook, cover and chill.
Can be made 3 days ahead of time, serve chilled!