Course : Chutney
Serves: 4
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2 cup cranberries Fresh or frozen
1 Large onion chopped
4 Cloves garlic minced
1/4 cup Cider vinegar
3 tablespoons sugar
1 cup Unsweetened Cranberry juice
1 tablespoons Tabasco Pepper Sauce
1 tablespoons Lee Kum Kee Chili paste
1/4 cup red bell pepper Chopped
1 medium Red jalopeno chile
1 cup Dried cranberries

Preparation / Directions:

Place all the ingredients in a saucepan. Bring to a boil, reduce the heat, and simmer for 45 minutes, or until the sauce is thick. Cool and refrigerate.

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