Cranberry-and-Citrus Chutney with Fennel Pollen

Name: Cranberry-and-Citrus Chutney with Fennel Pollen
Total time: 120 min
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

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.

Kristen Kish

Updated on November 1, 2018

Cranberry-and-Citrus Chutney with Fennel Pollen — Photo: Eva Kolenko

Active Time:

20 mins

Total Time:

2 hrs

Yield:

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.