Cranberry Chutney

Yield: About 2.5 cups

Ingredients

• 1 1/2 tbsp Unsalted Butter or another neutral flavor oil
• 1 large shallot or 1/2 Sweet onion, diced
• 1 Cup Orange Juice
• 3/4 cup white sugar
• 12oz Package of cranberries, fresh or frozen
• 1/2 Cup Vinegar (Apple Cider for heavy apple flavor, White for just the acidic brightness)
• 1/2 raisins and/or chopped apricots
• 1/2 Cup peeled, diced apple
• 1/4 tsp each: ground Ginger, Cinnamon, 5-spice Powder
• 1 tbsp orange zest, about 1/4 large orange worth

Directions

• Melt butter in medium saucepan. Add onion or shallot and cook until at least translucent and tender. You can cook longer to caramelize if you'd like.
• Combine juice and sugar in the same saucepan. Bring to a boil over medium heat.
• Add remaining ingredients; return to a boil. Reduce heat and simmer 15 minutes or until apples are tender. Pour into a medium glass mixing bowl. Place a piece of plastic wrap directly on the sauce to prevent oxidization.
• Cool to room temperature and refigerate overnight to allow flavors to blend and settle. Best served at room temperature.