Fresh and dried fruits simmer in an aromatic mix of brown sugar, onion, cinnamon and star anise. This chunky chutney pairs well with roast pork and poultry, but we also recommend serving it as part of a cheese tray.
In a medium saucepan, cook mustard seeds in hot oil over medium-high heat for 1 to 2 minutes or until seeds begin to pop. Stir in remaining ingredients (except dried cranberries). Bring to a boil, stirring occasionally. Reduce heat to medium-low and cook, uncovered, for 40 to 50 minutes, or until most of the liquid has evaporated, stirring occasionally. Remove from heat; stir in cranberries. Let cool, then chill, covered, for 8 hours or up to 1 week.