If you had turkey for Christmas dinner, chances are you're facing the second round of turkey sandwiches in as many months. My cranberry chutney can help. Here it is:
1 medium-large onion.
3 medium garlic cloves, 1 large one med, whatever.
1 stick cinnamon
1/2 tsp cardamom
1/2 tsp black pepper
1/4 tsp cloves
2 tb butter
1/3 cup apple cider vinegar
1 can whole-berry cranberry sauce
Dice the onion fine, and mince the garlic finer. You could use a food processor here. Cook the onion and garlic in the butter until soft. Throw in the spices and cook another couple of minutes to release their oils. The amounts/proportions of spices are just a suggestion. I use whole cloves, whole peppercorns, and whole cardamom pods, but you'll be picking these out of your teeth later if you do. If don't like this prospect, use the powdered/ground versions. Throw in the vinegar and cook until syrupy, a few more minutes. Now stir in the cranberry sauce and simmer for a while, 10 minutes or so. Let it sit for an hour or so to let the flavors meld. This is great cold on sandwiches.



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