Cranberry Chutney

Name: Cranberry Chutney
Ingredients: 1 tablespoon onion seeds; ½ cinnamon stick; 5 or 6 whole cloves; 3 ancho chiles; ½ teaspoon coarsely ground black pepper; 1 tablespoon fennel seeds; 12 whole star anise; ¼ cup good olive oil, mild-flavored; 1 tablespoon ginger puree ((available in stores and online)); 1 pound fresh cranberries ((if using frozen berries, thaw first)); ½ cup canned cranberry jelly; 2 tablespoons kosher salt; 2 cups light brown sugar; ½ cup ruby port; ½ cup red wine vinegar; 1 tablespoon fresh ginger, peeled and cut into slivers; ¾ cup orange juice; 2 cups sweetened cranberry juice ((if using unsweetened, add sugar to taste))

"Chef Kiran Verma serves up her own version of cranberry sauce as part of her “Tandoori and Beyond” feast...."

INGREDIENTS

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1 tablespoon onion seeds

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½ cinnamon stick

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5 or 6 whole cloves

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3 ancho chiles

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½ teaspoon coarsely ground black pepper

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1 tablespoon fennel seeds

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12 whole star anise

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¼ cup good olive oil, mild-flavored

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1 tablespoon ginger puree ((available in stores and online))

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1 pound fresh cranberries ((if using frozen berries, thaw first))

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½ cup canned cranberry jelly

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2 tablespoons kosher salt

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2 cups light brown sugar

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½ cup ruby port

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½ cup red wine vinegar

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1 tablespoon fresh ginger, peeled and cut into slivers

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¾ cup orange juice

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2 cups sweetened cranberry juice ((if using unsweetened, add sugar to taste))

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