Cranberry-Apricot Chutney |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 12 |
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There are several similar recipes on ZAAR, but this one includes currents, golden raisins & tangerines! It was found in the Nov 2000 issue of Sunset magazine. Ingredients:
1 (12 ounce) bag cranberries |
1 cup sugar |
1/3 cup dried apricot, coarsely chopped |
1/3 cup dried currant |
1/3 cup golden raisin |
2 tablespoons balsamic vinegar |
2 tangerines, about 1/4 lb each |
1/2 cup pecans, chopped |
Directions:
1. Sort the cranberries, discarding any bruised or decayed fruit, then rinse.
2. In a 4-quart saucepan, over medium-high heat, bring the water, cranberries, sugar, apricots, currants, raisins & vinegar to a boil, stirring often.
3. Reduce heat & simmer, stirring occasionally, until cranberries begin to pop, 5-8 minutes.
4. Meanwhile, peel the tangerines, removing & discarding the peel & white fibers. Discard the seeds, then separate the segments & coarsely chop them.
5. Add the chopped tangerines & the juice to the pan, & simmer to blend flavors, 2-3 minutes.
6. Stir in pecans, then cool to room temperature & serve. Or chill & serve.
7. 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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