Prep 5 mins
Cook 15 mins
There are several similar recipes on ZAAR, but this one includes currents, golden raisins & tangerines! It was found in the Nov 2000 issue of Sunset magazine.
- 1 (12 ounce) bag cranberries
- 1 cup sugar
- 1⁄3 cup dried apricot, coarsely chopped
- 1⁄3 cup dried currant
- 1⁄3 cup golden raisin
- 2 tablespoons balsamic vinegar
- 2 tangerines, about 1/4 lb each
- 1⁄2 cup pecans, chopped
- 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.
A really nice chutney - totally different to the ones I make normally, but VERY colourful and with a nice tart flavour. I added walnuts instead of pecans, as I had so few pecans left - and the cranberries were a precious bag left over from Christmas/New Year! Made it 2 weeks ago and allowed it to mature slightly in the fridge. Ate it with cold ham and cheese - very tasty indeed. Made for Aussie/Kiwi recipe swap - another great recipe from Syd's kitchen! FT:-)