Carambola Chutney

Ingredients

• ¼ teaspoon ground cloves
• ¼ cup sugar
• ½ cup dry red wine
• 2 cups cubed carambola (about 3/4 pound)
• 2 tablespoons white wine vinegar
• 1 tablespoon finely chopped peeled gingerroot

Combine all ingredients in a medium saucepan, and stir well. Bring to a simmer over medium-high heat, and cook 25 minutes or until slightly thickened.

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