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sher's cranberry-apricot chutney

(1 rating)
Litehouse9 avatar
Recipe by
Sher Bird
@Litehouse9
Bellevue, WA

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.

►
(1 rating)
yield 12 serving(s)
prep time 10 Min
cook time 25 Min

Ingredients For sher's cranberry-apricot chutney

  • 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

How To Make sher's cranberry-apricot chutney

  • 1
    In medium bowl, mix together apricots, cranberries, raisins (or dried cherries), and the spices.
  • 2
    In 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.
  • 3
    Remove from heat, allow to cool for 10 minutes. Serve immediately, or store in the refrigerator in a covered container for up to 2 weeks.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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