¼ teaspoon each: ground fennel and ground cardamom
⅛ teaspoon each: ground cloves and ground ginger
Pinch cayenne pepper
½ cup apple cider
¼ cup pomegranate juice
1 bag (12 ounces) fresh or frozen cranberries
½ cup dried cranberries
¼ cup dried apricots, cut into small dice
¼ cup toasted pecans, chopped coarse
2 teaspoons finely grated orange zest
Instructions
Mix spices; bring cider, pomegranate juice, and spice blend to a boil in a large saucepan. Add cranberries and return to a boil, cooking until some of the cranberries just start to pop, 3 to 5 minutes. Remove from heat.
Meanwhile, mix dried cranberries, apricots, pecans, and orange zest in a medium bowl. Add cooked cranberries to the dried fruits; toss gently to coat. Cool and refrigerate until ready to use (Can be covered and refrigerated up to 5 days.)
Notes
Prepare chutney ahead of time so flavors can develop. Remember this is not a treacly sauce. It relies only on dried fruit and juices for sweetness.
Leftovers make a great condiment for lamb, chicken thighs, or goat cheese or as a yogurt topping.
Recipe by Three Many Cooks at https://threemanycooks.com/conversations/the-culinary-roundtable-a-debut/