Kiln Dried Cherry, Pomegranate & Orange Chutney
- ¾ cup orange juice
- 2 ¼ tsp. orange zest
- ½ cup dried cherries
- ¼ tsp. lime zest
- ¼ cup orange segments
- ¼ tsp lime juice
- ¼ cup pomegranate juice
- 1 ½ each cinnamon stick, 3 inches long
- Combine all ingredients in a heavy saucepot and bring to a simmer over medium heat.
- Cook the sauce, stirring occasionally until the cranberries are plump and the liquid begins to thicken, about 10 minutes.
- Remove from heat and let it rest at room temperature until ready to serve.