Sweet cranberry and lemon chutney


Sweet cranberry and lemon chutney

On the West Coast, Meyer lemons are almost a staple at farmers’ markets. They’ve become so popular that they are now available in grocery stores in most parts of the United States.

 I personally love the aroma of this variety of lemon, and hence use it a lot— especially during Thanksgiving!


        1 tablespoon oil, 1 cinnamon stick.

        2 star anise pods, 3 cloves.

        2 tablespoons fennel seeds, 2 tablespoons peeled and minced fresh ginger.

        1 lb (500 g) fresh cranberries Grated zest from 5 Meyer or regular lemons Juice of 2 Meyer or regular lemons.

        2 cups (400 g) sugar, 6 cups (1.5 liters) water Pinch of sa‑ron threads.

        Salt, to taste.

        3 tablespoons red wine vinega.


Step 1:
Heat the oil in a large saucepan over medium-high heat and cook the cinnamon, star anise pods, cloves, fennel seeds and ginger, stirring for about 30 seconds.

Step 2:
Add the cranberries, lemon zest, lemon juice, sugar, water, sa­ron and salt, and bring to a boil over high heat. Boil, stirring occasionally, until the mixture is slightly thickened, about 15 to 20 minutes.

Step 3:
Reduce the heat to medium, add the vinegar, and cook until the mixture thickens to a jam-like consistency, about 10 minutes.

Step 4:
Transfer to a bowl, let cool, and serve at room temperature, or refrigerate at least 2 hours and serve chilled. It can be stored in an airtight container in the refrigerator for up to 3 months.

Food: Sweet cranberry and lemon chutney

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