A recipe for Cranberry-Chile Chutney. Follow the simple recipe instructions for Cranberry-Chile Chutney shared by other home cooking experts.
Ingredients
2 c. Fresh or frozen cranberries1 Large onion, chopped
4 Cloves garlic, minced
1/4 c. Cider vinegar
3 Tbs. Sugar
1 c. Cranberry juice
1 Tbs. McIlhenny Tabasco Pepper
Sauce: 1 Tbs. Lee Kum Kee Chili paste
1/4 c. Chopped red bell pepper, stem and seeds removed
1 Red jalape
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 condiment with meat dishes use as a sandwich spread. Heat Scale: Medium
