Ingredients for Cranberry Apricot Chutney
- 1 cup white sugar
- 1/2 cup water
- Fresh Cranberries
- Dried Apricot
- 1/2 cup packed light brown sugar
- Cider Vinegar
- Fresh Ginger
- Crushed Red Pepper Flakes
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How to Make Cranberry Apricot Chutney
- In a heavy-bottomed saucepan, combine 1 cup white sugar and 1/2 cup water.
- Cook over medium heat, stirring constantly, until the sugar is completely dissolved.
- Bring the mixture to a rolling boil without stirring.
- Reduce heat to medium-low. Stir in 12 ounces fresh cranberries, 1 cup dried apricots (chopped), 1/2 cup packed light brown sugar, 1/4 cup apple cider vinegar, and 1 teaspoon ground ginger.
- Simmer uncovered for 10-15 minutes, or until the cranberries have popped and the mixture has thickened slightly, stirring occasionally to prevent sticking.
- Remove from heat and let cool completely before serving or storing.
- Refrigerate in an airtight container for up to 4 days. The flavors will deepen over time!
- Makes approximately 3 1/2 cups.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
101g
Fat
0g
Carbs
9g