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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This apricot chutney is spiced with crushed red peppers, coriander and allspice, and goes well with ham, sandwiches, and scones. Ingredients:
2 tablespoons canola oil |
1 cup finely chopped onion |
1 1/2 teaspoons mustard seeds |
1/4 teaspoon crushed red pepper |
1 1/2 cups apple juice |
1/2 cup dried currants |
1/3 cup raspberry vinegar |
2 tablespoons sweetened dried cranberries, finely chopped |
3 tablespoons honey |
1/2 teaspoon ground coriander |
1/2 teaspoon ground allspice |
1 (16-ounce) package dried apricots, finely chopped |
Directions:
1. Heat oil in a saucepan over medium heat. Add onion to pan; cook 4 minutes or until tender (do not brown), stirring frequently. Add mustard seeds and pepper; cook 1 minute. Stir in juice and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover; cook an additional 5 minutes or until liquid almost evaporates.
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