Cran-Cherry Apricot Chutney

A sweet/tart chutney that will easilly replace your run of the mill jellied cranberry sauce. A great side with ham, turkey or chicken. Also a great topping for Cheesecake

• Ready In: 45 mins
• Serves: 8
• Yields: 4 cups

Ingredients

• 1  cup water
• 1  cup granulated sugar
• 1  teaspoon cinnamon
• 1  tablespoon vanilla extract
• 1  chai tea bag
• 1⁄2 cup dried cherries
• 1⁄2 cup  chopped pecans
• 3⁄4 cup  dried apricot, coarsley chopped
• 1  half bag raw cranberries

Directions

1. In a medium sauce pot combine water, sugar cinnamon and vanilla extract. Bring to a rolling boil and whisk to disolve sugar. Add cranberries and teabag. Boil for 5 minutes, add apricots and cherries and remove teabag. Turn heat to low reducing liquid to a semi-thick consistancy. It will thicken more as it cools, so you dont want it too thick. Chill and serve.