Cranberry-Apricot Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: If making ahead, chill airtight up to 3 days; freeze up to 1 month. 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 |
Directions:
1. Sort cranberries, discarding any bruised or decayed fruit. Rinse berries.
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.
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.
4. Stir in pecans. Serve at room temperature or chilled.
5. Nutritional analysis per 1/4 cup.
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