Cranberry-Orange Chutney

Ingredients

1 cups sugar, suggest using raw sugar
¼ cup red wine vinegar
6 tablespoons Balsamic Vinegar
3 tablespoons Extravagonzo Culinary Red Chili Oil
½ teaspoon cumin seeds
½ teaspoon fennel seeds
½ teaspoon yellow mustard seeds
1 cup thinly sliced red onion
1 1½-inch piece fresh ginger, peeled, cut into matchstick-size strips
1 tablespoon minced seeded Serrano chile – I prefer to leave the seeds in, more ZIP!
¾ cup water
1 pound fresh cranberries or frozen, thawed
½ cup dried cranberries
¼ cup matchstick-size strips orange peel (orange part only)
Pinch of sea salt

Instructions

Bring sugar and vinegar to boil in heavy small saucepan, stirring until sugar dissolves. Remove from heat and set aside.
Heat Extravagonzo Culinary Red Chili Oil in large saucepan over medium heat.
Add cumin, fennel, and mustard seeds; stir until mustard seeds pop, about 1 minute.
Add onion; cook until beginning to brown, stirring constantly, about 6 minutes.
Add ginger and chile; stir until chile softens, about 2 minutes.
Add vinegar mixture, ¾ cup water, all cranberries, orange peel, and salt.
Simmer until juices thicken, stirring often, about 20 minutes.
Cool, cover, and chill.

DO AHEAD