Cranberry-Apricot Chutney

Recipe by Sydney Mike
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 12-16
YIELD: 5 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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