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Cranberry Chutney
By Chef Ida Rodriguez


3 chopped Onions 
3 tablespoons Oil 
3 cups Dried Cranberries 
2 cups Orange Juice 
3/4 cup Sugar 
1 cup Water 


Cook 3 chopped onions in 2 tablespoons Oil, til browned and caramelized. Set aside. 

In sauce pan over medium heat, mix 3 cups dried cranberries, 2 cups orange juice, 3/4 cup sugar and 1 cup water. 

Cook until liquid is reduced and a jam consistency is reached. Stil in onions. Cool and serve.