Cranberry Chutney is easy to make and lasts for a couple of weeks in the refrigerator. Since things get pretty busy during the holiday season, this is a great recipe to prepare ahead of time and have it ready for your holiday meals. In this recipe, I am using this freshly prepared chutney to make Leftover Thanksgiving Sandwich.
2 Tablespoons vegetable oil
8 oz cranberries, frozen or fresh
3/4 cup white granulated sugar
1 cup freshly squeezed orange juice
1/2 teaspoon ground star anise
1/4 teaspoon ground black pepper
1/4 teaspoon ground green cardamom
1/2 teaspoon salt
In a medium-size sauce pot over medium heat, add oil and cranberries. Mix.
Cook for five minutes. Add sugar, orange juice, spices, and salt. Mix.
Cover on medium-low heat for approximately 10-12 minutes. Stir every other minute.
Chutney is done when cranberries are a mush. Remove from heat and set aside.