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KristenB
Shallots-cranberry chutney
Chutney of shallots, sage, cranberry and pecans.
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Ingredients
Directions
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Cut the shallots into rings. Heat the oil in a frying pan and fry the shallots and sage 13 minutes on medium heat. Change regularly.
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Reduce the fire slightly if the shallots are likely to burn. Add the cranberry compote and cook for another 2 minutes. Cover well.
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Season with a lot of freshly ground pepper and salt.
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In the meantime, heat a skillet without oil or butter and toast the pecans for 3 minutes on medium heat. Spoon on a plate and let cool.
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Serve the chutney with the nuts.
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Nutrition
170Calories
Sodium30% DV720mg
Fat20% DV13g
Protein4% DV2g
Carbs4% DV11g
Fiber8% DV2g
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