Cranberry and Apricot Chutney

Perfect on a holiday table with baked ham or turkey, but you can also serve it year-round with grilled pork or chicken.


Cranberry and Apricot Chutney

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Yield: about 3-1/2 cups
Prep Time: 10 mins
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Ingredients
  • 1 1/4  cups 
    granulated sugar
  • 1  12  ounce package 
    cranberries
  • 3/4  cup 
    snipped dried apricots
  • 3   tablespoons 
    cider vinegar
  • 3   tablespoons 
    brown sugar
  • 1   tablespoon 
    minced fresh ginger
Directions
1.
In a heavy large saucepan combine granulated sugar and 1/2 cup water. Cook and stir over medium-high heat until sugar is dissolved. Bring to boiling without stirring. Stir in cranberries, apricots, vinegar, brown sugar, and ginger; reduce heat. Simmer, uncovered, 5 minutes or until berries have popped and mixture starts to thicken. Remove from heat; cool. Cover and chill up to 4 days. Before serving, let stand at room temperature 30 minutes.
2.
To serve, spoon chutney into a serving bowl. Makes about 3-1/2 cups.
Nutrition information
Per Serving: cal. (kcal) 106, Fat, total (g) 0, chol. (mg) 0, carb. (g) 28, fiber (g) 2, pro. (g) 0, vit. A (RE) 51.51, vit. C (mg) 2.95, sodium (mg) 2, iron (mg) 0.54, Percent Daily Values are based on a 2,000 calorie diet
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