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“This is absolutey wonderful on a turkey sandwich and of coarse with a turkey dinner, and also great with pork, and it is so easy to make, much better than the canned stuff! The amount of sugar listed for this recipe will make a tart chutney, if you prefer a sweeter taste then add in more sugar. Plan ahead the chutney must stay in the refrigerater overnight before using, and also will keep in the fridge for about 1 week. Just a warning, the cranberries will pop when cooking!”
2 cups (approx)

Ingredients Nutrition


  1. Cook the shallots in oil in a medium saucepan over medium heat; saute until softened (about 3 minutes, cook only the shallots, not the garlic) stirring ocasionally.
  2. Stir in all remaining ingredients and stir until the berries pop (about 10-12 minutes).
  3. Cool and store covered in the refrigerator.

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