Cranberry Apricot Pecan Chutney

1/2 t. cinnamon
1/4 t. each fennel, cardamon
1/8 t. each cloves, ginger
pinch cayenne
1/2 c. appled cider
1/4 c. pomegranate juice
12 oz. fresh cranberries
1/2 c. dried cranberries
1/4 c. dried apricots, diced
1/4 c. pecans, chopped
2 t. finely grated orange zest

Mix spices, cider and pomegranate juice to boil. Add cranberries and return to boil until some of cranberries pop. Remnove from heat.
Mix dried fruit, pecans and orange zest in bowl. Add cooked cranberries to dried mixture and toss. Cool and refrigerate.

Fish Burgers

2 fillets Tilapia
1 onion, chopped
1 T. Ginger/garlic paste
Green chilies (to taste)
5 sprigs cilantro
1 egg
1 T. Lemon juice
Salt
Chili powder
1 t. Garam masala
3/4 c. Bread crumbs
2 T. Oil

Cook fillets and cool. Flake fish and add onion, lemon juice and spices. Mix with egg and bread crumbs. Form patties and fry. Serve with chutney.