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Cranberry sauce reimagined into spiced chutney sets this sandwich off with a sweet and savory note while the Brie adds a creamy finish.

Ingredients For the spiced cranberry chutney 2 tablespoons (30 milliliters) extra-virgin olive oil 4 shallots, peeled and diced 1 garlic clove, minced 1 teaspoon fresh ginger, peeled and minced 1⁄4 teaspoon salt 1⁄4 teaspoon dried red pepper flakes 1 cup (240 milliliters) prepared cranberry sauce


This story is from Kinfolk Issue Fourteen

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