Cranberry-Chile Chutney Recipe
2 c Fresh or frozen cranberries
1 Larbe onion, chopped
4 Cloves garlic, minced
1/4 c Cider vinegar
3 tb Sugar
1 c Cranberry juice
1 tb McfIlhenny Tabasco Pepper Sauce
1 tb Lee Kum Kee Chili paste
1/4 c Chopped red bell pepper, Stem and seeds removed
1 Red jalopeno chile, stem and Seeds removed, chopped
1 c 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 condiment with meat dishes use as a sandwhich spread.
Heat Scale: Medium