This cranberry clementine chutney takes just a few minutes of care and stirring and is quintessentially wintery. It is fantastic with cheese, delicious with pork, lovely smoothed on buttery toast. The ingredients aren’t at all exotic, but combined transcend into something special. And this is one of the easiest recipes ever: combine and stir. You can do it!
Spiced Cranberry Clementine Chutney, makes one small jar, with a bit leftover for you to enjoy
12 oz fresh cranberries
2 clementines, zest and juice
1/4 c dried currants
3/4 c sugar
1 whole star anise
1 cinnamon stick
1/8 t ground cloves
1/2 fresh grated whole nutmeg
Combine all ingredients in a small sauce pan along with 1/2 c water. Cook over medium heat stirring frequently for about 15 minutes or until the cranberries have broken down and the chutney is shiny. Lower heat as chutney thickens. Allow to cool, remove whole spices and spoon into a jar. Keep refrigerated. Give straight away.
Playlist included Skating by the Vince Guaraldi Trio.