I love making chutneys, Bengali style chutneys, they are so quick and easy and I feel the cranberry, with its bright and vivid hues was born to be a chutney. As for leftover chutney, if there is any, you will enjoy transforming it into lovely, gently spiced cranberry muffins. The cranberry offers me a brighter option than tomatoes, which is a popular table favorite for chutneys in India, where they are plentiful and available all year round.
Cranberry and Clementine Chutney [Vegan]
- 1 tablespoon oil
- 3/4 teaspoon black mustard seeds
- 1/2 teaspoon fennel seeds
- 1/2 tablespoon freshly grated ginger
- 1 cup apple cider
- 1/2 cup sugar
- 2 clementines zested and juiced
- 1 1/2 cups – about 12 ounces – cranberries
- 1 -2 star anise (optional)
- Heat the oil and add the mustard seeds and wait until the mustard seeds begin to crackle. Add in the ginger and stir well.
- Add in the cider and the sugar and the clementine zest and cook for 5 minutes, until the mixture has thickened.
- Add in the clementine juice and the cranberries and the star anise if using. Cook for about 5 minutes, just until the cranberries begin to pop.
- Turn off the heat and cool and use as needed.