Cranberry Chutney

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1 cup chopped Spanish onions

1 1/2 tablespoons minced garlic

2 1/4 teaspoons vegetable oil

3 tablespoons cider vinegar

1 teaspoon fresh thyme leaves

1/2 teaspoon fresh rosemary

1/2 teaspoon dried sage

1/2 teaspoon salt

1/3 teaspoon ground allspice

1/3 teaspoon cayenne pepper

Pinch black pepper

Two 16-ounce cans whole cranberry sauce