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Holiday Cranberry Chutney

Skip your standard cranberry sauce this holiday season, and instead serve a festive cranberry chutney. Don’t be afraid to play around with your spices, get creative with your flavours and customize to your own liking. Chef’s Tip: Don’t let leftovers go to waste. Mix the chutney with mayonnaise and use as a sandwich spread, serve with brie in a puff pastry for a tasty appetizer, or simply freeze and enjoy at your next occasion.

Directions

In a sauce pot, sweat onions in a touch of olive oil.
Add ginger, cook for 1 minute then add apples, sugar, vinegar, cinnamon, star anise and juice.
Bring to a simmer, cook for 5 minutes then add dried cranberries and cranberries.
Cook until cranberries “pop” and when liquid has reduced to a syrup.
Transfer into jars and allow to cool.

Ingredients

1 Granny Smith apple, peeled and diced small

700 g cranberries

125 g red onion, diced small

250 ml orange juice

250 ml cider vinegar

400 g sugar

2 star anise pods

2 cinnamon sticks

4 Tbsp ginger, grated

125 g dried cranberries

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