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Cranberry-Jalapeno Chutney

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Description Edit

Ingredients Edit

  • 1 12-oz. can whole-berry cranberry sauce
  • 2 tablespoons finely chopped white Onion
  • 1 jalapeno chile, seeded and finely chopped *
  • 1 tablespoon lime juice
  • 2 teaspoon Sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Directions Edit

  1. In a medium bowl combine all ingredients well. Refrigerate, covered, up to three weeks. Serve at room temperature.
  2. Makes about 1 1/2 cups. Serving size about 1 tablespoon.
  3. When handling hot peppers, wear rubber gloves to protect skin.

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