![Cranberry-and-Citrus Chutney with Fennel Pollen](https://cdn.statically.io/img/www.foodandwine.com/thmb/ikth6SSrH64m_nYNVKykl1ho5Ms=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/cranberry-and-citrus-chutney-with-fennel-pollen-FT-RECIPE1118-14ed4505e5c345648d27ba6211fc072b.jpg)
Ingredients
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12 ounces fresh or frozen cranberries (about 3 1/2 cups)
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1 cup granulated sugar
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1/2 cup water
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1 teaspoon orange zest plus 1/2 cup fresh orange juice (from 1 orange)
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3 tablespoons minced candied orange peel
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1 teaspoon fennel pollen or 1/2 teaspoon ground toasted fennel seeds
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Pinch of kosher salt
Directions
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Stir together cranberries, sugar, 1/2 cup water, orange zest and juice, and lemon zest in a medium saucepan; bring to a boil over medium-high. Simmer, stirring occasionally, until cranberries pop and are coated in a thick sauce, about 15 minutes. Stir in candied orange peel, fennel pollen, salt, and lemon juice. Transfer to a serving bowl, and let cool completely before serving.
Make Ahead
Chutney can be stored in an airtight container in refrigerator up to 3 days.