Cranberry-chile chutney
2 Pintsngs
Ingredients
| Quantity | 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 |
Directions
: 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