Cran-Cherry Apricot Chutney |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A sweet/tart chutney that will easilly replace your run of the mill jellied cranberry sauce. A great side with ham, turkey or chicken. Also a great topping for Cheesecake Ingredients:
1 cup water |
1 cup granulated sugar |
1 teaspoon cinnamon |
1 tablespoon vanilla extract |
1 chai tea bag |
1/2 cup dried cherries |
1/2 cup chopped pecans |
3/4 cup dried apricot, coarsley chopped |
1 half bag raw cranberries |
Directions:
1. In a medium sauce pot combine water, sugar cinnamon and vanilla extract. Bring to a rolling boil and whisk to disolve sugar. Add cranberries and teabag. Boil for 5 minutes, add apricots and cherries and remove teabag. Turn heat to low reducing liquid to a semi-thick consistancy. It will thicken more as it cools, so you dont want it too thick. Chill and serve.
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