Cranberry And Coriander Chutney(Yield: 12 Servings) - cooking recipe

Ingredients

4 c. cranberries
2 c. orange juice
1 c. apple cider
1 c. sugar
3/4 c. brown sugar
1/4 c. cider vinegar
2 cinnamon sticks
12 fresh mint leaves
1 Tbsp. ground coriander

Preparation

Combine all ingredients in heavy saucepan over medium heat. Cook until chutney is reduced to 3 1/4 cups, stirring frequently, about 1 hour 15 minutes. Cool. Discard cinnamon sticks. (Can be made 1 week ahead. Cover and refrigerate.) Good to serve with Pork Loin.