Cranberry and Apricot Chutney

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Cranberry and Apricot Chutney
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The Head ChefOctober 26, 2015
Servings
14
Servings
14
Cranberry and Apricot Chutney
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The Head ChefOctober 26, 2015
Servings
14
Servings
14

Ingredients
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Instructions
  1. In a 3-quart heavy saucepan combine granulated sugar and water. Cook and stir over medium-high heat until sugar is dissolved. Bring to boiling without stirring.
  2. Stir in cranberries, apricots, brown sugar, vinegar, and ginger. Reduce heat. Simmer, uncovered, for 5 minutes or until berries have popped and mixture starts to thicken, stirring occasionally. Remove from heat and allow to cool. Cover; refrigerate up to four days.
  3. Bring to room temperature 30 minutes before serving. Makes 3-1/2 cups (fourteen 1/4-cup servings).

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