Cranberry Chile Chutney

2 c Fresh or frozen cranberries
1 Large onion, chopped
4 Cloves garlic, minced
1/4 c Cider vinegar
3 tb Sugar
1 c Cranberry juice
1 tb  Tabasco Pepper

Sauce
1 tb Lee Kum Kee Chili paste
1/4 c Chopped red bell pepper,
Stem and seeds removed
1 Red jalapeno 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 condiment with meat dishes use as a sandwich spread.
Heat Scale: Medium

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