Ingredients for Cranberry Apricot Chutney
- 12 ounces fresh cranberries
- 1 ½ cups granulated sugar
- Dried Apricot
- Dried Currant
- Golden Raisin
- Balsamic Vinegar
- 2 tangerines, peeled, segmented, and chopped
- ½ cup chopped pecans
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How to Make Cranberry Apricot Chutney
- Rinse 12 ounces of fresh cranberries, discarding any bruised berries.
- In a 4-quart saucepan, combine 1 cup water, 12 ounces cranberries, 1 ½ cups granulated sugar, 1 (15-ounce) can apricot halves, drained and chopped, ½ cup currants, ½ cup golden raisins, and ½ cup apple cider vinegar. Bring to a boil over medium-high heat, stirring frequently.
- Reduce heat to low and simmer, stirring occasionally, for 5-8 minutes, or until cranberries begin to pop and the mixture slightly thickens.
- While the chutney simmers, peel and segment 2 tangerines. Remove all white pith and discard. Coarsely chop the segments and set aside.
- Add the chopped tangerines and their juice (about ¼ cup) to the saucepan. Simmer for 2-3 minutes to meld flavors.
- Stir in ½ cup chopped pecans.
- Remove from heat and let cool completely to room temperature before serving. For a more intense flavor, chill for at least 2 hours.
- Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
105g
Fat
1g
Carbs
10g
