Cranberry-Orange Chutney with Cumin, Fennel, and Mustard seeds

Ingredients

• 1 pound cranberries fresh frozen thawed
• 0.5 teaspoon cumin seeds 
• 0.5 cup cranberries dried
• 0.5 teaspoon fennel seeds 
• 1.5 inch ginger fresh peeled cut into matchstick-size strips
• 3 tablespoons olive oil 
• 0.3 cup orange zest (orange part only)
• 1 cup onion red thinly sliced
• 0.5 cup red wine vinegar 
• 1 pinch salt 
• 1 tablespoon serrano chiles minced seeded
• 1.3 cups sugar 
• 0.8 cup water 
• 0.5 teaspoon mustard seeds yellow

Equipment

• sauce pan

Directions

1. Bring sugar and vinegar to boil in heavysmall saucepan, stirring until sugardissolves.
2. Remove from heat and set aside.
3. Heat oil in large saucepan over mediumheat.
4. Add cumin, fennel, and mustardseeds; stir until mustard seeds pop, about1 minute.
5. Add onion; cook until beginningto brown, stirring constantly, about 6minutes.
6. Add ginger and chile; stir untilchile softens, about 2 minutes.
7. Add vinegarmixture, 3/4 cup water, all cranberries,orange peel, and salt. Simmer until juicesthicken, stirring often, about 20 minutes.Cool, cover, and chill. DO AHEAD: Can bemade 3 days ahead. Keep chilled.