cranberry-and-candied-orange-chutney-233172.json

{
    "directions": [
        "Cut orange into 1/4-inch-thick rounds; cut rounds into 1/4-inch cubes. Place in heavy medium saucepan; add 3 cups water. Bring to boil. Reduce heat and simmer 10 minutes. Drain, rinse, and drain well. Boil again with 3 cups water; rinse and drain.",
        "Return orange cubes to same pan. Add 3/4 cup water, 1/2 cup sugar, and 1 cinnamon stick. Bring to boil, stirring until sugar dissolves. Boil gently until all liquid evaporates, about 30 minutes.",
        "Bring brown sugar, rum, vinegar, allspice, 1/4 cup water, and 1 cinnamon stick to boil in saucepan. Mix in cranberries. Cook until thick syrup forms, stirring occasionally, about 10 minutes. Mix in orange; cook 1 minute. Transfer chutney to small bowl; cool. (Can be made 2 days ahead. Cover; chill.)"
    ],
    "ingredients": [
        "1 large navel orange with skin",
        "7 cups water, divided",
        "1/2 cup sugar",
        "2 cinnamon sticks, divided",
        "1/4 cup (packed) golden brown sugar",
        "1 tablespoon dark rum",
        "2 teaspoons apple cider vinegar",
        "1/8 teaspoon ground allspice",
        "1/2 cup fresh or frozen cranberries"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Sauce",
        "Berry",
        "Citrus",
        "Fruit",
        "Dessert",
        "Thanksgiving",
        "Condiment",
        "Cranberry",
        "Orange",
        "Vegan",
        "Fat Free",
        "Kidney Friendly",
        "Vegetarian",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Cranberry and Candied Orange Chutney",
    "url": "http://www.epicurious.com/recipes/food/views/cranberry-and-candied-orange-chutney-233172"
}