Cranberry Chutney with Fennel and Golden Raisins

Name: Cranberry Chutney with Fennel and Golden Raisins
Yield: Serves 10 to 12 (Makes about 3 cups)
Cuisine: US & Canada
Ingredients: 2 teaspoons, vegetable oil; 1 , shallot, minced; 1 cored, fennel bulb, cut into 1/4-inch pieces; 1/2 teaspoon, fennel seeds; 1/2 teaspoon, salt; 1 cup, water; 1/4 cup, cider vinegar; 1 cup, packed brown sugar; 12 ounces (3 cups), fresh or frozen cranberries; 1/3 cup, golden raisins

Side Dishes
US & Canada
Fruits & Vegetables
Fruit
Make Ahead
Sauces

Appears in Cook's Illustrated November/December 2011

For a standout sauce, we needed to do more than just fine-tune the sweet-tart classic.

SERVES 10 to 12 (Makes about 3 cups)

TIME 45 minutes, plus 1 hour cooling

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