Orange and Cumin Chutney



Orange and Cumin Chutney

2 pounds oranges

1 tablespoon plus 1/2 teaspoon kosher salt

2 cups brown sugar

1 cup dried cranberries and/or cherries

1 cup apple cider vinegar

1 yellow onion, diced (about 1 1/2 cups)

2 garlic cloves, minced

1 tablespoon ground cumin

1 tablespoon grated fresh ginger

1/2 teaspoon freshly ground pepper

1 (3- to 4-inch) cinnamon stick

Scrub the fruit. Remove the zest from the oranges with a vegetable peeler and chop finely. Toss the zest with 1 tablespoon of the salt in a small bowl, cover and set aside overnight to soften. Reserve the oranges in a covered bowl in the refrigerator.

The next day, rinse the zest well and place in a non-reactive pot. Peel the oranges, separate into sections, remove any seeds, cut the sections into thirds, and add to the pot along with the sugar, cranberries, vinegar, onion, garlic, cumin, ginger, pepper, cinnamon stick, remaining 1/2 teaspoon salt and 1 cup water. Slowly bring to a boil, reduce heat to simmer and cook, uncovered, 30 minutes. Remove from heat and remove cinnamon stick. Allow to rest 5 minutes, giving it an occasional gentle stir to release trapped air; it will thicken slightly. Skim off any foam.

Ladle into sterilized 1/2-pint jars, leaving 1/2 inch of head space. Wipe rims clean, center lids on the jars and screw on jar bands until they are fingertip tight. Process the jars by submerging them in boiling water to cover by 2 inches for 15 minutes. Turn off the heat, remove the canner lid, and let the jars rest in the water for 5 minutes. Remove the jars and set aside for 24 hours. Check the seals, then store in a cool, dark place for up to 1 year. Makes about 4 cups.

Per 2-tablespoon serving: 64 calories, 1g fat (0 g saturated, 0 g monounsaturated), 0 mg cholesterol, .4g protein, 16 g carbohydrates, 1.1 g fiber, 188mg sodium.

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