Cranberry Old-New Chutney
This is better made a day in advance so the flavors fuse and the mixture ripens.

1 tangerine

1 1/2 cups apple cider

4 slices fresh ginger

1/4 cup sliced shallots

3/4 cup quartered dried figs, or mixture of figs and apricots

1/4 cup currants

1 Rome or other flavorful apple, cored and cut into eighths

One 12-ounce bag fresh cranberries

1/2 to 1 cup sugar, or to taste

4 whole cloves

1-inch stick of cinnamon

1 star anise

INSTRUCTIONS: Peel the tangerine, scrape the white pith from the peel then cut into long strips. Cut the tangerine in half through the equator, remove seeds and separate into segments.

Bring the cider to a boil with the ginger, shallots, figs, currants and tangerine peel. Add the apple and tangerine segments and cook over medium heat until the apple has softened, about 15 minutes. Add the cranberries, sugar and spices (you may wish to put the spices in a mesh tea strainer) and cook until the cranberries just pop, about 10 minutes. Taste and adjust sugar. Remove the ginger and spices. Or, for more infused flavor, allow the flavors to meld together overnight, then remove the ginger and spices.

Store in the refrigerator for up to 1 week, or freeze for use throughout the holidays.

Yields about 4 cups