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Cranberry Chutney
from the kitchen of Sharmagne Leland-St. John

1 14-ounce can whole berry cranberry sauce
½ cup currants
½ cup peeled, diced Granny Smith apple
¼ cup + 2 tablespoons sugar
¼ cup + 2 tablespoons vinegar
⅛ teaspoon allspice
⅛ teaspoon ginger
⅛ teaspoon cinnamon
Dash ground cloves

In a medium saucepan, combine all ingredients. Cook
on medium heat, stirring occasionally, until apples
are tender and sauce has thickened a bit, about
a half hour.


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