A savoury cranberry chutney recipe to replace the classic cranberry sauce on your Thaksgiving dinner, while also being a great pairing fro your cream cheese toasts and cornbread.
Add all the ingredients into a medium saucepan, and bring to boil over medium heat.
Simmer uncovered for 15 minutes over low heat.
Serve warm, or let cool completely before transferring into an airtight container.
Keep into the refrigerator for up to 2 weeks.