Spiced Cranberry Port Chutney 1/2 cup ruby port 1 1/4 cups orange juice 2 tablespoons honey grated zest of 1/2 lemon grated zest of 1/2 orange 1 teaspoon ground allspice 2 pieces star anise 1 stick cinnamon 6 black peppercorns 12 ounces cranberries 1. Combine all of the ingredients, except the cranberries, in a non-reactive saucepan and bring to boil. Separate the cranberries into two batches and poach them each in the boiling liquid. (After two minutes you should hear the skins begin to pop.) Remove cranberries from the liquid with slotted spoon and set aside. 2. Reduce the liquid by half, pour it over the cranberries. Serve, or refrigerate until needed. Adapted from Gray Kunz