Instead of making cranberry sauce this Thanksgiving make cranberry and clementine chutney. It pairs really well with Thanksgiving turkey.
- 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
In a medium saucepan, combine the cranberries, clementine zest and fruit, sugar, cinnamon stick, star anise, and orange juice.
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.