CRANBERRY-APRICOT CHUTNEY

CRANBERRY-APRICOT CHUTNEY image

Yield 2 1/2 cups

Number Of Ingredients 13

2 tablespoons vegetable oil
1 large shallot, finely chopped
1 garlic clove, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch of freshly grated nutmeg
1 pound fresh or frozen cranberries
3/4 cup dried apricots, finely chopped
3/4 cup dark brown sugar
1/4 cup apple cider vinegar
2 teaspoons fresh lemon juice
Kosher salt
Freshly ground pepper

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.