Ingredients
2 Tablespoons Butter
1 Red Onion, Minced
12 ounces, weight Fresh Cranberries
1/2 cups Red Wine
1 whole Star Anise
1/4 teaspoons Cinnamon
1 cup Water
1/3 cups Sugar
2 Tablespoons Red Wine Vinegar
Kosher Salt To Taste
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Tart dried cranberries — salads, stuffing, trail mix, baking
Dried pomegranate seeds — Indian chutneys, garnish, sour depth
Korean five-flavor berry tea — sweet, sour, salty, bitter, spicy
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In a medium saucepan over medium heat, melt the butter. Then add the red onion and sweat it for 5 minutes. 2. Add the cranberries and stir to coat, cooking for about 2 minutes. 3. Add the red wine and let the wine pick up any browned bits on the bottom of the pan. Add the star anise and the cinnamon as well as the water, reduce the heat to low and put a lid on the pan. 4. Cook for 20 minutes and then remove the lid. 5. Add the sugar and the red wine vinegar and cook for 10 minutes over medium heat until much of the liquid has cooked off and the chutney has thickened up. Season to taste with Kosher salt. Remove the star anise and serve hot or chilled.