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.
Prep Time:
10 mins
Total Time:
25 mins
Servings:
about 3-1/2 cups
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
Calories 106, Total Fat 0 g, Cholesterol 0 mg, Sodium 2 mg, Carbohydrate 28 g, Fiber 2 g, Protein 0 g. Daily Values: Vitamin A 5%, Vitamin C 5%, Calcium 0%, Iron 3%.
Percent Daily Values are based on a 2,000 calorie diet
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