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Cranberry-Orange Ginger Chutney

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“Try this tangy sauce with roast turkey, pork, or chicken... or on toast! I serve it for Thanksgiving every year and it always goes over well, especially on leftover turkey sandwiches! Make it a day or two ahead to make your day that much easier. Enjoy! (From Cooking Light Magazine, Nov. 2006 issue) Cook time is chill time.”
READY IN:
2hrs 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a medium saucepan over medium heat. Add shallots and ginger; cook 5 minutes or until golden, stirring occasionally.
  2. Add juice, scraping pan to loosen browned bits.
  3. Add cranberries and remaining ingredients.
  4. Reduce heat; simmer 15 minutes or until slightly thickened.
  5. Cover and chill 2 hours.

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