Cranberry-Chile Chutney

Recipe Ingredients

2 cups	186g / 6.6oz	Fresh or frozen cranberries
1		Larbe onion - chopped
4		Garlic - minced
1/4 cup	59ml	Cider vinegar
3 tablespoons	45ml	Sugar
1 cup	237ml	Cranberry juice
1 tablespoon	15ml	Mcfilhenny tabasco pepper
		Sauce
1 tablespoon	15ml	Lee kum kee chili paste
1/4 cup	36g / 1.3oz	Chopped red bell pepper
		Stem and seeds removed
1		Red jalopeno chile - stem and
		Seeds removed - chopped
1 cup	93g / 3.3oz	Dried cranberries

Recipe Instructions

Place all the ingredients in a saucepan. Bring to a boil, reduce the heat, and simmer for 45 minutes, or until the sauce is thick. Cool and refrigerate.

Serve as a condiment with meat dishes use as a sandwich spread. Heat Scale: Medium

Source:
Viana La Place

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