Cranberry and Lemon Chutney

Makes 3 cups

 

1 tbsp vegetable oil

1 cinnamon stick

2 star anise

3 cloves

2 tbsps fennel seeds

2 tbsps peeled and minced fresh ginger

1 pound cranberries, fresh 

Zest of 5 lemons

Juice of 2 meyer or regular lemons

2 cups sugar

6 cups water

Pinch of saffron threads

Salt to taste

3 tbsps red wine vinegar

 

Heat the oil in a large saucepan over medium-high heat and cook the cinnamon, star anise, cloves, fennel seeds, ginger stirring, for about 30 seconds.

 

Add the cranberries, lemon zest, lemon juice, sugar, water, saffron, and salt, and bring to a boil over high heat. Simmer stirring occasionally, until slightly thickened, about 15 to 20 minutes.

 

Reduce the heat to medium, add the vinegar, and cook until the mixture is thick, for about 10 minutes. Transfer to a bowl, let it cool, and serve at room temperature, or refrigerate at least two hours and serve chilled. This can be stored in an airtight container in a refrigerator for up to 3 months.