Step 1

Mix all the ingredients except cranberries in a large pot on medium heat. Bring to a boil.

Step 2

Add cranberries to the boiling sauce, reduce heat to medium-low, and cook until all cranberries burst. Caution: Use the lid as necessary as hot cranberries pop and create small splashes.

Step 3

Keep stirring until the sauce thickens.

Step 4

Remove from heat and cool completely. Remove cinnamon stick and star anise.

Step 5

The chutney is now ready!

Step 6

For ideal taste, store in the fridge for 1-2 days. Serve at room temperature.