CRANBERRY APRICOT CHUTNEY

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Cranberry Apricot Chutney image

Not a true chutney in that there are no onions or truly savory ingredients in this, but it is a delicious sauce with any sort of poultry. It has a sweet yet tangy taste, plus a bit of chewiness because of the apricots. This came originally from the better homes and gardens recipe site

Provided by JanetB-KY

Categories     Sauces

Time 25m

Yield 14 serving(s)

Number Of Ingredients 8

1 1/4 cups white sugar
1/2 cup water
3 cups fresh cranberries (frozen works fine too)
3/4 cup snipped dried apricot
3 tablespoons brown sugar
3 tablespoons cider vinegar
1 tablespoon minced fresh ginger
1 teaspoon crushed red pepper flakes (my own addition) (optional)

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.

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