• Susie Csorsz Brown

Cranberry Chutney

This is, by far, our favorite accompaniment to turkey, but it works great with pretty much any meat. It is sweet enough, but not too sweet; tangy and a little spicy. You can leave out the chilis if you want to take out the heat, but even with, it isn't too spicy.

Cranberry Chutney

Original recipe found on MarthaStewart.com Yield: 8-10 servings

Ingredients:

1 tablespoon olive oil 1 medium onion, finely minced 1 tablespoon finely grated fresh ginger 1 bag (12 ounces) fresh cranberries, rinsed and picked over 1/3 cup sugar 3/4 cup dried cranberries

1/4 tsp crushed chili peppers, optional 2 tablespoons red-wine vinegar Coarse salt and ground pepper

Directions:

1. In a large saucepan, heat oil over medium-low. Add onions and ginger; cook, stirring occasionally, until onions are softened, about 5 minutes.

2. Add cranberries, sugar, vinegar, and 1 cup water; bring to a boil. Reduce heat, and simmer, stirring often, until most of the berries have burst and mixture has thickened, 10 to 15 minutes.

3. Season with salt and pepper. Let cool completely. Serve at room temperature or chilled.

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