Cranberry-Apricot Chutney
Photo: James Carrier
Notes: If making ahead, chill airtight up to 3 days; freeze up to 1 month.
How to Make It
Step 1
1
Sort cranberries, discarding any bruised or decayed fruit. Rinse berries.
Step 2
2
In a 3- to 4-quart pan over medium-high heat, bring 1 cup water, cranberries, sugar, apricots, currants, raisins, and vinegar to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until cranberries begin to pop, 5 to 8 minutes.
Step 3
3
Meanwhile, pull off peel and white membrane fibers from tangerines; discard peel and fibers. Separate segments and coarsely chop, discarding seeds. Add tangerines and juice to pan; simmer to blend flavors, 2 to 3 minutes.
Step 4
4
Stir in pecans. Serve at room temperature or chilled.
Step 5
5
Nutritional analysis per 1/4 cup.
Ingredients
1 package (12 oz.) fresh or frozen cranberries
1 cup sugar
1/3 cup coarsely chopped dried apricots
1/3 cup dried currants
1/3 cup golden raisins
2 tablespoons balsamic vinegar
2 tangerines (about 1/4 lb. each)
1/2 cup chopped pecans
Search All of Sunset's Recipes
The Latest
How to Glow up Your Garden with Multi-Sensory Lighting
