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Wholesome Harvest Chutney
What You Need:
2 Tbsp. Wesson Vegetable Oil
1 tsp. each McCormick Ground Ginger, Cinnamon, Crushed Red Pepper, Olde Thompson Pepper Supreme and whole cloves
1 Earth’s Pride Organics Yellow Onion, finely chopped
1 (2 lb.) pkg. Cubed Butternut Squash, cut down to ¼”
2 cups Ocean Spray Fresh Cranberries
Seeds of 1 Pomegranate
Juice and zest of 1 Tropicana Orange
1 cup POM Wonderful Pomegranate Juice
¾ cup Heinz White Vinegar
1½ cups Domino Light Brown Sugar
- Heat oil in a large Dutch oven over medium heat. Add spices and cook, stirring, until fragrant, about 30 seconds.
- Add onion and saut., stirring, until soft, about 3 min.
- Add squash, cranberries, pomegranate seeds and juice, orange juice and zest, vinegar and brown sugar to pan. Bring to a rolling boil. Reduce heat, cover and simmer on low, stirring occasionally, until squash is tender and liquid is thick and syrupy, 1 to 1½ˆ hours.
- Let cool before serving. Store in refrigerator up to 1 week. Freeze or can for longer storage.