For the mulled cognac

1. Place mulling spices that have been bruised or lightly crushed into a prepared
2. sachet, or create your own with cheese cloth and cooking twine.
3. In a small to medium sauce pan, place fresh clementine juice and cognac
4. along with sachet of mulling spices.
5. Over a moderate heat bring mixture to just below a boil. Reduce heat and
6. cover allowing to simmer on low heat for about 20 minutes.
7. Note: if your sachet is not completely submersed in liquid, stir occasionally
8. making sure the spices stay damp.
9. Set aside

For the chutney

1. Begin by peeling your clementines then sectioning them. Removing the
2. membrane and inner skins, then chop into chunks.
3. Place cranberries and clementines into a medium sized pot. Add sugar
4. gently agitating with a wooden spoon to coat the fruit.
5. Now add oil and mulled cognac bringing mixture to a low boil. Using
6. a wooden spoon continue to mix ingredients and press cranberries
7. along the sides of the pan to release juices.
8. Reduce heat to low and allow sauce to simmer for about 25 minutes or so,
9. or until desired thickness is achieved.
10. Note* If chutney becomes too thick, add more mulled cognac or juice
11. to bring to desired texture.
12. Serve warm with your favorite bread and cheese…