Spiced Rack of Pork with Cranberry Chutney

Ingredients

• 1 rack of Quebec pork, 6 to 8 ribs
• 2 tbsp. 30 ml olive oil
• 2 tbsp. 30 ml butter

Marinade

• 1 cup 250 ml white cranberry juice with no added sugar
• 1/4 cup 60 ml chopped fresh parsley
• 3 tbsp. 45 ml olive oil
• 2 tbsp. 30 ml minced fresh ginger
• 2 cloves garlic, minced
• 2 tsp. 10 ml ground coriander
• 1 tsp. 5 ml ground cumin
• 1 tsp. 5 ml ground fennel
• 1 tsp. 5ml ground mustard
• 1/2 tsp. 2 ml ground cardamom
• 1/2 tsp. 2 ml ground cinnamon
• Salt and pepper, to taste

Cranberry chutney

• 1 tbsp. 15 ml butter
• 1 shallot, chopped
• 3 cups 750 ml fresh or frozen cranberries
• 3 tbsp. 45 ml rice vinegar, white wine vinegar or cider vinegar
• 1/4 cup 60 ml sugar
• Salt and pepper, to taste