Holiday Cranberry-Orange Spiced Chutney

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Holiday Cranberry-Orange Spiced Chutney

 

1 navel orange

1/2 red or brown onion, chopped

1 T finely chopped fresh ginger or run it over the microplane zester

1 pack (12 ounces) fresh cranberries, picked over and rinsed

1/2 c apple cider vinegar

1/2 c packed light or dark brown sugar

1/2 c raisins, regular or golden

1/4 t ground cumin

1/4 t salt

1/8 t crushed red pepper flakes

 

Scrub the orange. Cut it into 8 wedges and place the wedges in a food

processor. Work the machine in on-off motions until the orange flesh

and rind are chopped.

 

Add the onion and ginger and pulse again a few times until the mixture

is finely chopped.

 

In a large saucepan, combine the orange mixture, cranberries, vinegar,

sugar, and raisins. Stir in the cumin, salt, and crushed pepper. Bring

the mixture to a boil, lower the heat to medium and simmer gently,

stirring occasionally, for 25 minutes or until the chutney is thick and

dark.

 

Let the mixture cool to room temperature. Refrigerate in a covered

container for up to 10 days or freeze for 1 month.