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Cranberry Chutney

 

1 10oz package Cranberries

1 c OJ

1 c Port Wine

1 c Cranberry Juice

1 c White Wine

1 c Sugar

½ c Sweet Red Chili Sauce

1 Cinnamon Stick

2 Whole Cloves

 

Method:

Combine all ingredients, bring to boil, simmer until thick consistency. Chill, serve cold with Pheasant or other white meat.

 

Visit venisoncache.com for more recipes and to order my books, "The Art Of Cooking Venison", "The Art of Barbecuing and Grilling Game" and the dvd, "The Art of Backyard Butchering". Cache Creek Enterprises, 38 Canyon View Drive, Missoula, Mt. 59802