Cranberry chile chutney

Yield: 2 Pintsngs

Measure Ingredient
2 cups Fresh or frozen cranberries
1 Larbe onion, chopped
4 Cloves garlic, minced
¼ cup Cider vinegar
3 tablespoons Sugar
1 cup Cranberry juice
1 tablespoon McfIlhenny Tabasco Pepper
Sauce
1 tablespoon Lee Kum Kee Chili paste
¼ cup Chopped red bell pepper,
Stem and seeds removed
1 Red jalopeno chile, stem and
Seeds removed, chopped
1 cup Dried cranberries

: 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 condimentwith meat dishes use as a sandwhich spread.

Heat Scale: Medium

Posted to MM-Recipes Digest by Roy <roy@...> on Sep 25, 1998

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