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