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
• ¼ 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. 5 mL ground mustard
• ½ tsp. 2 mL ground cardamom
• ½ 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
• ¼ cup 60 mL sugar
• Salt and freshly ground pepper, to taste