| Thanksgiving Cranberry Chutney |
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Canned ingredients make this warm cranberry chutney easy to prepare, and it's the perfect compliment to a slice of turkey, pork or ham.
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, finely chopped
1 can (16 ounces) whole berry cranberry sauce
1 can (15 ounces) sliced pears, drained and each cut in half
1/2 cup seedless raisins
1/4 cup cider vinegar
1/4 cup packed brown sugar
1 teaspoon pumpkin pie spice |
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| Instructions |
| In medium saucepan, heat oil over medium-high heat until hot. Add onion and garlic; cook and stir 5 to 7 minutes or until onion is translucent. Stir in remaining ingredients; bring to a boil. Reduce heat to medium-low; cook 20 to 25 minutes or until sauce is slightly thickened, stirring occasionally. Serve warm with roast turkey, pork roast or baked ham.
Servings: 8 (about 1/3 cup each)
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