Cranberry-Apricot Chutney Recipe

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

Step 1

Sort cranberries, discarding any bruised or decayed fruit. Rinse berries.

Step 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

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

Stir in pecans. Serve at room temperature or chilled.

Step 5

Nutritional analysis per 1/4 cup.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories88

% Daily Value *
Total Fat 1.9g3%

Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 1.1mg1%
Total Carbohydrate 19g7%

Dietary Fiber 1.4g5%
Protein 0.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Cranberry-Apricot Chutney