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Cranberry and Shallot Chutney

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“This savory chutney is nice with Thanksgiving or Christmas turkeys or do what I do and serve it over cream cheese and crackers. This recipe can be cut in half quite successfully. This is not an overly sweet chutney”
READY IN:
30mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook shallots in vegetable oil in a large saucepan over moderate heat, stirring ocassionally, until softened.
  2. Stir in remaining ingredients. Simmer, stirring ocassionally, until berries just pop, 10 - 12 minutes, then cool.
  3. Chutney may be made 1 week ahead and chilled, covered or freeze in small 1 cup containers.

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