Sweet and Savory Cranberry Conserva

• 2 tablespoons canola oil
• 1 large shallot, minced
• 1 garlic clove, minced
• 1 teaspoon ground fennel
• 1 pound fresh cranberries
• 1 cup packed light brown sugar
• 1/4 cup unseasoned rice vinegar
• 2 tablespoons whole-grain mustard
• 2 teaspoons Dijon mustard
• Kosher salt
• Pepper

1. In a medium saucepan, heat the oil.
2. Add the shallot, garlic and fennel and cook over moderate heat, stirring, until softened, 3 minutes.
3. Add 1/3 cup of water, the cranberries, sugar, vinegar and mustards and bring to a boil.
4. Simmer over moderately high heat, stirring occasionally, until the cranberries are coated in a thick sauce, about 7 minutes.
5. Season with salt and pepper.
6. Scrape into a bowl and let cool; serve.

canola oil, shallot, garlic, ground fennel, cranberries, brown sugar, rice vinegar, wholegrain mustard, mustard, kosher salt, pepper

Taken from www.foodandwine.com/recipes/sweet-and-savory-cranberry-conserva (may not work)