Oven Baked Cranberry Cardamon Chutney
|Navel orange||1 Large, unpeeled, cut in small pieces|
|Red currant/Raspberry / plum jelly||1 Cup (16 tbs)|
|Packed light brown sugar||1 Cup (16 tbs)|
|Freshly grated lime peel/Freshly grated lemon peel||1 Medium|
|Fresh lime juice/Fresh lemon juice||2 Tablespoon|
|Fresh whole cranberries||12 Ounce|
|Tart green apples||2 , peeled, cored, diced|
|Fresh ginger root slice||2 , finely minced (1/8 Inch Thick)|
|Golden raisins||2⁄3 Cup (10.67 tbs)|
|Cinnamon stick||2 Inch|
|Freshly grated nutmeg||1⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Green cardamom pods/1/2 teaspoon ground cardamom||2 Teaspoon|
|Toasted chopped almonds||3 Tablespoon|
|Orange liqueur||2 Tablespoon|
In a blender or food processor fitted with the steel blade, process orange until finely ground.
In a large ovenproof saucepan, combine orange and juice, jelly and brown sugar.
Cook over low heat until jelly is melted.
Stir in lime peel and juice, cranberries, apples, gingerroot, raisins, spices and salt.
Preheat oven to 350F (175C).
In a mortar, pound cardamon seeds with a pestle to break open pods and release seeds.
Continue pounding and grinding until seeds are pulverized; sift through a fine sieve into a small bowl.
Discard pods; measure 1/2 teaspoon ground seeds.
Blend into fruit mixture.
Tightly cover and bake in preheated oven 1-1/2 hours.
Stir in almonds.
Remove cinnamon stick.
Cool to room temperature.
Stir in orange liqueur, if desired.
Refrigerate and chill in an airtight container to mellow and enhance flavors.
Store in refrigerator up to several weeks.