Best Cranberry Apricot Chutney Recipes

APRICOT/CRANBERRY CHUTNEY

Steps:

• In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
• In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.

CRANBERRY APRICOT CHUTNEY

Steps:

• In a heavy saucepan, combine white sugar and water.
• Cook and stir over medium heat until sugar is dissolved; bring to a boil without stirring.
• Stir in cranberries, apricots, brown sugar, vinegar, and ginger; reduce heat.
• Simmer, uncovered, for about 5 minutes or until the berries have popped and mixture starts to thicken, stirring occasionally.
• Remove from heat and allow to cool if serving that day.
• Can be covered and refrigerated for up to four days.
• Makes 3 1/2 cups.

APRICOT CRANBERRY CHUTNEY

Steps:

• Place tomato sauce, cranberries, apricots and honey in medium saucepan; mix well.
• Cook over medium heat until gently bubbling around edges; reduce heat if necessary to maintain this rate of cooking. Continue for about 10 minutes, stirring occasionally, or until most of liquid is absorbed.
• Serve warm or at room temperature with roasted turkey, chicken or pork.

APRICOT GLAZED HAM WITH CRANBERRY CHUTNEY

Steps:

• Combine the apricots, orange zest, sugar, water, and honey in a sauce pan. Bring to a boil then lower to a simmer for 5 minutes until it's a nice thick glaze. Remove from the heat and add the vanilla paste, cardamon, allspice, coriander and sage.
• Glaze ham with half of the apricot mixture and bake at 350. Baste frequently, until the ham is heated through.about 45 minutes.
• While the ham is baking, in the saucepan with the remaining apricot mixture, add the cranberries and red wine. Simmer until the mixture is thick.
• Serve the ham with the cranberry chutney.

APRICOT GLAZED HALIBUT WITH CRANBERRY CHUTNEY AND ROASTED RED POTATO SOFRITO

Steps:

• Directions: -first start by making the chutney, in a sauce pot add the cranberries, wine, and sugar. Bring to a simmer and add the shallots, cranberry juice and again bring to a simmer and add the cornstarch, season to taste and bring to a boil, let reduce by ¼ and cool. For the halibut add the apricots and orange juice into a sauce pot, bring to a boil and add to food processor, pulse 6 times. Remove and hold. Season the halibut and sear to a golden brown on one side turn over and glaze with the apricot mixture. Place into 275 degree oven for 3 to 5 min. for the sofrito render the bacon and deglace the pan with the red wine, add the potatoes and sear to a golden brown, add onions, carrots, celery and saute for 3 to 5 min. and add the chicken stock and fresh herbs and saute for an additional 3 min. season to taste. Remove the halibut and glaze one last time. Place the sofrito in the center of the plate and place halibut on top, finish with a quenelle of the cranberry chutney.

CRANBERRY-APRICOT CHUTNEY

Steps:

• In a medium saucepan, heat the oil. Add the shallot and garlic and cook over moderately high heat, stirring, until softened, 3 minutes. Add the cinnamon, cloves and nutmeg and cook, stirring, 2 minutes. Add the cranberries, apricots, sugar, vinegar and 1/4 cup of water and cook, stirring, until the cranberries start to burst, 5 minutes. Mash some of the cranberries and cook, stirring, until the chutney thickens, about 5 minutes. Stir in the lemon juice; season with salt and pepper. Let cool before serving. Make Ahead The chutney can be refrigerated for up to 1 week. Stir in a little water if the chutney seems too thick.

WONDERFUL APRICOT-CRANBERRY CHUTNEY

Steps:

• In a medium bowl mix together the apricots with cranberries, raisins, cinnamon, ginger, allspice and cloves.
• In a saucepan boil the water with sugar stirring constantly until not granules remain.
• Add in the dried fruit mixture and vinegar; bring to a boil.
• Reduce the heat and simmer for 10 minutes; remove from heat and cool for 5 minutes.
• Serve immediately or refrigerate in a covered container (the flavors will intensify with chilling time).

CRANBERRY-APRICOT CHUTNEY

Steps:

• Sort the cranberries, discarding any bruised or decayed fruit, then rinse.
• In a 4-quart saucepan, over medium-high heat, bring the water, cranberries, sugar, apricots, currants, raisins & vinegar to a boil, stirring often.
• Reduce heat & simmer, stirring occasionally, until cranberries begin to pop, 5-8 minutes.
• Meanwhile, peel the tangerines, removing & discarding the peel & white fibers. Discard the seeds, then separate the segments & coarsely chop them.
• Add the chopped tangerines & the juice to the pan, & simmer to blend flavors, 2-3 minutes.
• Stir in pecans, then cool to room temperature & serve. Or chill & serve.
• Can be kept in an airtight container in the refrigerator up to 3 days, or frozen for up to 1 month.

CRANBERRY & APRICOT CHUTNEY

Steps:

• In 4-quart saucepan, heat all ingredients to boiling over high heat. Reduce heat to medium and cook, uncovered, about 25 minutes or until mixture thickens slightly, stirring occasionally. Spoon chutney into serving bowl; cover and refrigerate until well chilled, at least 3 hours or up to 4 days.