Cranberry Chutney

2 T  Chef Johnny's Cranberry Orange Spice

This sauce is tart and can be made with several variations. One I enjoy is to add Orange Liquor for a special but different taste. Use fresh cranberries; one bag is fine. Peel one orange and Julianne cut the peel; clean the sections and cut them into quarters.

In a non-reactive saucepan, add 1 to 1 ½ cups of sugar and one cup of water and the cranberries. I like it to be a bit tart so I tend to add less sugar. Add the juice from one orange. Bring to a simmer. Simmer until the berries burst and then simmer additional 3 to 5 minutes. While simmering, add about 1/4 Cup of Orange liquor and Chef Johnny's Cranberry Orange Spice. Make a thickener by using cornstarch and cold water. Stir in gently and continue to stir while it thickens. Do not over thicken or the sauce will become jelled and not smooth when cooled.

Use this sauce on your desserts i.e. cheesecake, ice cream. Drizzle some on broiled fish or poultry for a special treat. Enjoy.