Autumn'S No Sugar Added Cranberry Chutney

1. 1

   Peel the tangerine. Scrape the white pith from the peel and then cut the peel into long strips.

2. 2

   Cut the tangerine itself in half through the equator, remove seeds and separate into segments.

3. 3

   Bring the juice (or cider) to a boil in a three-quart pan with ginger, shallots, figs, currants and tangerine peel.

4. 4

   Add pear and tangerine segments and cook over medium heat until the pear has softened, about 15 minutes.

5. 5

   Add cranberries, Splenda(R), and cloves, cinnamon stick, and star anise (you may wish to put the three spices in a mesh tea strainer or a spice bag) and cook until the cranberries pop, about 10 minutes.

6. 6

   Remove the ginger and spices. (Or, for more infused flavor, refridgerate the chutney with the ginger and spices, allowing the flavors to meld together overnight. Then, remove the ginger and spices.)

7. 7

   The chutney can be served either chunky or smoothed into jam-like blend. To smooththe chutney, blend the chutney in a blender or food processor until texture is unifornly evened.

8. 8

   Store chutney in the refrigerator for up to one week, or freeze chutney for use throughout the holiday season.

No additional tips available.