Ingredients Condiments Cranberry-and-Citrus Chutney with Fennel Pollen 5.0 (1) 1 Review For this dish, Top Chef winner Kristen Kish was inspired by her grandfather’s raspberry-studded Jell-O salad, which was served at the holidays as a savory side to turkey and then again as dessert with a dollop of Cool Whip. Kish’s version, a glossy chutney peppered with candied orange peel and spiced with fennel pollen, is the perfect counterpoint to a holiday roast or Thanksgiving turkey. By Kristen Kish Kristen Kish Instagram Korean-born American Kristen Kish earned acclaim as the winner of Season ten of Top Chef. She was formerly chef de cuisine at Menton in the Fort Point neighborhood of Boston. Her television appearances include 36 Hours on Travel Channel, Fast Foodies on TruTV, and Iron Chef: Quest for an Iron Legend on TruTV. Food & Wine's Editorial Guidelines Updated on November 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Eva Kolenko Active Time: 20 mins Total Time: 2 hrs Yield: 12 Ingredients 12 ounces fresh or frozen cranberries (about 3 1/2 cups) 1 cup granulated sugar 1/2 cup water 1 teaspoon orange zest plus 1/2 cup fresh orange juice (from 1 orange) 3 tablespoons minced candied orange peel 1 teaspoon fennel pollen or 1/2 teaspoon ground toasted fennel seeds Pinch of kosher salt Directions 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. Rate it Print