Cranberry And Candied Orange Chutney goes well with spicy Indian food

[Guest guest]

Cranberry And Candied Orange Chutney

 

1 large navel orange with skin

7 cups water, divided

1/2 cup sugar

2 cinnamon sticks, divided

1/4 cup golden brown sugar, packed

1 tablespoon dark rum

2 teaspoons apple cider vinegar

1/8 teaspoon ground allspice

1/2 cup fresh or frozen cranberries

 

Cut orange into 1/4-inch-thick rounds; cut rounds into 1/4-inch cubes. Place in

heavy medium saucepan; add 3 cups water. Bring to boil. Reduce heat and simmer

10 minutes. Drain, rinse, and drain well. Boil again with 3 cups water; rinse

and drain.

Return orange cubes to same pan. Add 3/4 cup water, 1/2 cup sugar, and 1

cinnamon stick. Bring to boil, stirring until sugar dissolves. Boil gently until

all liquid evaporates, about 30 minutes.

Bring brown sugar, rum, vinegar, allspice, 1/4 cup water, and 1 cinnamon stick

to boil in saucepan. Mix in cranberries. Cook until thick syrup forms, stirring

occasionally, about 10 minutes. Mix in orange; cook 1 minute. Transfer chutney

to small bowl; cool. (Can be made 2 days ahead. Cover; chill.)

Yields about 1 1/2 cups.