Spiced Cranberry Chutney

Spiced Cranberry Chutney

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  • 12 ounces fresh cranberries
  • 3/4 cup freshly squeezed juice from satsuma oranges
  • 1/4 cup fruit vinegar (e.g., raspberry)
  • 1/3 cup dried currants
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon powdered ginger
  • 1 3-inch cinnamon stick
  • 1/2 cup honey
  • 1/4 cup sugar, or to taste


Sort and wash cranberries. Combine remaining ingredients in a medium saucepan, bring to a boil and simmer 5 minutes. Add cranberries and cook over medium hear until they begin to pop. Continue cooking until your sauce reaches the desired consistency. Discard cinnamon. Serve chilled.

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