Cranberry Apricot Chutney
- Reviews 1
Ready In: 25 mins
Serves: 14
Ingredients
- 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)
Directions
- 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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