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Cranberry-Chile Chutney

2 c Fresh or frozen cranberries

1 Larbe onion, chopped

4 Cloves garlic, minced

1/4 c Cider vinegar

3 tb Sugar

1 c Cranberry juice

1 tb McfIlhenny Tabasco Pepper

Sauce 1 tb Lee Kum Kee Chili paste

1/4 c Chopped red bell pepper,

Stem and seeds removed 1 Red jalopeno chile, stem and

Seeds removed, chopped 1 c Dried cranberries

: 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. : Serve as a condimentwith meat dishes use as a sandwhich spread. Heat Scale: Medium





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