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Sweet and Spicy Cranberry Chutney

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nanig

"This is by far the best cranberry dish of any type that I've ever tasted. It was passed on to me from my mother-in-law. The garlic adds a hint of savoriness and the fresh ginger gives it a spicy kick. A very easy recipe with a sophisticated flavor. I could not find another cranberry chutney recipe exactly like it anywhere on the web, so I am sharing it here! The flavor gets better the longer it sits, so making it a day or two ahead is preferable."
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Ingredients

1 h 25 m servings 58 cals
Original recipe yields 48 servings (6 cups)

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Directions

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  1. Combine water, brown sugar, and white sugar in a large pot; stir until sugars dissolve. Add cranberries, onion, dates, raisins, vinegar, ginger, cinnamon, salt, garlic, and cloves. Bring to a boil, stirring occasionally.
  2. Reduce heat and simmer, stirring occasionally, until most of the cranberries have burst and sauce begins to thicken, about 15 minutes.
  3. Pour into a large bowl and refrigerate until set, about 45 minutes.

Nutrition Facts


Per Serving: 58 calories; 0.1 g fat; 14.9 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 51 mg sodium. Full nutrition

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