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Chutney: Cranberry Apricot Chutney




Source of Recipe


B etter Homes & Gardens


Recipe Introduction


"Not a true chutney in that there are no onions or truly savory ingredients in this, but it is a delicious sauce with any sort of poultry. It has a sweet yet tangy taste, plus a bit of chewiness because of the apricots"




List of Ingredients




1 1/4 cups white sugar
1/2 cup water
1 bag fresh cranberries (about 3 cups)
3/4 cup snipped dried apricots
3 tablespoons brown sugar
3 tablespoons cider vinegar
1 tablespoon minced fresh ginger
1 teaspoon crushed red pepper flakes (my own addition; optional)


Recipe



1. In a heavy saucepan, combine white sugar and water.
2. Cook and stir over medium heat until sugar is dissolved; bring to a boil without stirring.
3. Stir in cranberries, apricots, brown sugar, vinegar, and ginger; reduce heat.
4. Simmer, uncovered, for about 5 minutes or until the berries have popped and mixture starts to thicken, stirring occasionally.
5. Remove from heat and allow to cool if serving that day.
6. Can be covered and refrigerated for up to four days.


YIELD: Makes 3 1/2 cups. (14 servings)