Sher's Cranberry-apricot Chutney Recipe

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Sher's Cranberry-Apricot Chutney

Sher Bird

By
@Litehouse9

I have been making this for years. Wonderful sauce for your Thanksgiving day holiday-- but goes great with roasted meats any time of year. It is easy and a delicious alternative to the canned cranberry sauce. You can alter the ingredients to fit your taste as well.

Rating:
★★★★★ 1 vote
Comments:
Serves:
12
Prep:
10 Min
Cook:
25 Min

Ingredients

1/4 c
dried apricots, diced
1 pkg
12 oz. fresh cranberries
1/4 c
golden raisins or dried cherries, chopped
3/4 tsp
ground cinnamon
1/4 tsp
ground ginger
1/4 tsp
ground allspice
1 pinch
ground cloves
1 c
water
1 c
white sugar (or 1/2 white and 1/2 brown sugar)
1/4 c
apple cider vinegar

OPTIONAL ADDITIONS, DEPENDING ON YOUR TASTE:

1-2 Tbsp
rum, brandy, grand marnier, or orange liquer
1 tsp
lemon peel or orange peel
1-2 Tbsp
orange juice or lemon juice, etc.
1/2 tsp
minced fresh ginger
1/4 c
chopped pecans or walnuts

Step-By-Step

1In medium bowl, mix together apricots, cranberries, raisins (or dried cherries), and the spices.
2In large saucepan, boil the water and sugar, stirring constantly, until sugar dissolves. Add the dried fruit/cranberry/spice mixture and vinegar. Bring to a boil. Reduce heat, and simmer for 15-20 minutes, stirring often, until cranberries pop, and mixture thickens a little bit.
3Remove from heat, allow to cool for 10 minutes. Serve immediately, or store in the refrigerator in a covered container for up to 2 weeks.

About this Recipe

Course/Dish: Fruit Sauces
Dietary Needs: Vegetarian
Other Tag: Quick & Easy