Sher's Cranberry-Apricot Chutney

Sher's Cranberry-apricot Chutney Recipe

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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

How to Make Sher's Cranberry-Apricot Chutney

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.

Printable Recipe Card

About Sher's Cranberry-Apricot Chutney

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