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Cinnamon Cranberry Chutney

  • Total Time: 25 mins
  • Hands-on Time: 5 mins

Create a tangy, complex sauce with this cranberry chutney recipe. Spicy-sweet cinnamon and ginger complement the tart cranberries, while fragrant cardamom accents the citrus.

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1. Combine all ingredients in a pot and bring to a boil. Reduce to a simmer and cook until the dates and majority of cranberries have broken down, 15 to 20 minutes. Remove from heat, let cool slightly, and serve.

Note Cardamom is a wonderful flavor but can easily overpower a dish. Start on the low end with an 1/8 teaspoon or slightly less then taste and adjust from there.

Yields 2 cups.


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