Cranberry-Clementine Chutney

Cranberry-Clementine Chutney
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Instead of making cranberry sauce this Thanksgiving make cranberry and clementine chutney. It pairs really well with Thanksgiving turkey. 
Servings
0
servings
Cranberry-Clementine Chutney
Ingredients
  • 1 twelve-ounce bag cranberries, picked over for stems
  • 6 clementine, peeled and sectioned
  • 1 1/2 cup sugar
  • 1 cinnamon stick
  • 1 star anise
  • 1 cup orange juice
Directions
  1. In a medium saucepan, combine the cranberries, clementine zest and fruit, sugar, cinnamon stick, star anise, and orange juice.
  2. Bring the mixture to a boil and reduce to simmer. Cook for 20 to 25 minutes or until all the cranberries have burst and the mixture has thickened. Let cool and serve as desired.
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