Cranberry Cardamom Chutney

1. 1

   saute onion in butter over med heat until limp, 8-10 minute.

2. 2

   sort, rinse and drain cranberries. Add cranberries, sugar, vinegar and cardomom to pan. Cover, reduce heat and stir occasionally until sugar is dissolved and cranberries are translucent, about 20 minute Serve warm or cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.