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Cranberry-ginger Chutney

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CATEGORY CUISINE TAG YIELD
December 19 1 Servings

INGREDIENTS

1 1/2 c Fresh cranberries
16 Dried apricots, quartered
3/4 c Packed golden brown sugar
1/3 c Dried currants
2 T Minced peeled fresh ginger
2 T Cranberry juice cocktail
3/4 t Ground cinnamon
1/4 t Cayenne pepper

INSTRUCTIONS

Combine all ingredients in heavy medium saucepan. Cook over medium
heat, stirring to dissolve sugar. Increase heat to high and boil 3
minutes. Transfer to bowl. Cool. (Can be prepared 1 week ahead.
Refrigerate in airtight container.)  Makes about 1 2/3 cups.  Bon
Appetit December 1992  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3465
Calories From Fat: 148
Total Fat: 16.5g
Cholesterol: 0mg
Sodium: 261.1mg
Potassium: 1501.1mg
Carbohydrates: 831g
Fiber: 68.1g
Sugar: 71.9g
Protein: 7.2g


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