Recipe information
Total Time
50 minutes
Yield
Makes about 3 cups
Ingredients
1
1/3 cups sugar
1
/2 cup red wine vinegar
3
tablespoons olive oil
1
/2 teaspoon cumin seeds
1
/2 teaspoon fennel seeds
1
/2 teaspoon yellow mustard seeds
1
cup thinly sliced red onion
1
1 1/2-inch piece fresh ginger, peeled, cut into matchstick-size strips
1
tablespoon minced seeded serrano chile
3
/4 cup water
1
pound fresh cranberries or frozen, thawed
1
/2 cup dried cranberries
1
/4 cup matchstick-size strips orange peel (orange part only)
Pinch of salt
Need to make a substitution?
Preparation
Step 1
Bring sugar and vinegar to boil in heavy small saucepan, stirring until sugar dissolves. Remove from heat and set aside.
Step 2
Heat oil in large saucepan over medium heat. Add cumin, fennel, and mustard seeds; stir until mustard seeds pop, about 1 minute. Add onion; cook until beginning to brown, stirring constantly, about 6 minutes. Add ginger and chile; stir until chile softens, about 2 minutes. Add vinegar mixture, 3/4 cup water, all cranberries, orange peel, and salt. Simmer until juices thicken, stirring often, about 20 minutes. Cool, cover, and chill. DO AHEAD Can be made 3 days ahead. Keep chilled.
Nutrition Per Serving
One serving (1/4 cup) contains: Calories (kcal) 127.9 %Calories from Fat 25.1 Fat (g) 3.6 Saturated Fat (g) 0.5 Cholesterol (mg) 0 Carbohydrates (g) 26.5 Dietary Fiber (g) 2.5 Total Sugars (g) 22.9 Net Carbs (g) 24.0 Protein (g) 0.2 Sodium (mg) 0.9