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Pamlovestocook
Cranberry chutney with sweet pointed pepper
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Ingredients
Directions
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Chop the onion.
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Finely chop the garlic.
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Cut the pointed peppers into cubes.
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Grate the peel of the orange.
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Heat the olive oil in a pan with a thick bottom.
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Fry the onion, garlic and paprika gently for three to four minutes until the vegetables become soft.
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Scoop the cranberries through and bake for another two minutes.
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Add the thyme, orange zest, sherry, wine vinegar and sugar.
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Bring everything to the boil while stirring.
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Let the chutney gently reduce for about fifteen minutes until it becomes a thick sauce.
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Spoon the chutney into the pot or jars and allow to cool.
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Serve the chutney in a bowl.
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Delicious with meat and chicken dishes.
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Nutrition
165Calories
Fat12% DV8g
Protein2% DV1g
Carbs5% DV15g
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