Cranberry And Candied Orange Chutney

• 1 large navel orange with skin
• 7 cups water, divided
• 1/2 cup sugar
• 2 cinnamon sticks, divided
• 1/4 cup (packed) golden brown sugar
• 1 tablespoon dark rum
• 2 teaspoons apple cider vinegar
• 1/8 teaspoon ground allspice
• 1/2 cup fresh or frozen cranberries

1. Cut orange into 1/4-inch-thick rounds; cut rounds into 1/4-inch cubes. Place in heavy medium saucepan; add 3 cups water. Bring to boil. Reduce heat and simmer 10 minutes. Drain, rinse, and drain well. Boil again with 3 cups water; rinse and drain.
2. Return orange cubes to same pan. Add 3/4 cup water, 1/2 cup sugar, and 1 cinnamon stick. Bring to boil, stirring until sugar dissolves. Boil gently until all liquid evaporates, about 30 minutes.
3. Bring brown sugar, rum, vinegar, allspice, 1/4 cup water, and 1 cinnamon stick to boil in saucepan. Mix in cranberries. Cook until thick syrup forms, stirring occasionally, about 10 minutes. Mix in orange; cook 1 minute. Transfer chutney to small bowl; cool. (Can be made 2 days ahead. Cover; chill.)

orange with skin, water, sugar, cinnamon sticks, golden brown sugar, dark rum, apple cider vinegar, ground allspice, cranberries

Taken from www.epicurious.com/recipes/food/views/cranberry-and-candied-orange-chutney-233172 (may not work)