Dried fruit chutney

Ingredients:

• 2 cups sliced ​​dates
• 1 cup dried tart cherries
• 2 cups dried apricots, cut into quarters
• 2 cups fresh cranberries
• 1/4 cup olive oil
• 1/2 cinnamon stick
• 3 star anise
• 2 clove buds
• 1/2 tsp brown mustard seeds
• 1/4 dried pasilla de Oaxaca chile pepper
• 2 cups of orange juice
• 2 cups of directly pressed apple juice (juice with pulp)
• 1 tsp grated orange zest (pressed down)
• 1/4 cup peeled and thinly sliced ​​ginger
• 1.5 tbsp fennel
• 1 teaspoon yellow mustard seeds
• 1/4 cup apple cider vinegar
• Salt

Preparation:

1. In a heavy-bottomed 6-quart saucepan, heat the oil over medium-high heat until shimmering. Toast the cardamom, star anise, and cloves for about 1 minute. Add the brown mustard seeds and chili pepper. When the seeds begin to pop and become fragrant, about 30 seconds, remove the pan from the heat and carefully whisk in the orange juice and apple cider.
2. Bring the mixture to a boil and add the cherries, dates, zest, ginger, dried apricots, cranberries, fennel, yellow mustard seeds, and vinegar. Bring the mixture quickly to a simmer and cook, uncovered, stirring occasionally, until the liquid has evaporated and the fruit is soft and tender, about 1.5 hours. Add salt to taste.
   
   Let the chutney cool completely before serving. Store the sauce in an airtight container in the refrigerator for up to 1 week.
   Exit: 6 tbsp.