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Cranberry and Apricot Chutney




Source of Recipe


BHG Online


List of Ingredients




1 1/4 cups sugar
1/2 cup water
1 12-ounce package cranberries (3 cups)
3/4 cup snipped dried apricots
3 Tbs brown sugar
3 Tbs cider vinegar
1 Tbs minced fresh ginger


Recipe



In a 3-quart heavy saucepan combine sugar and water. Cook and stir over medium-high heat until sugar is dissolved. Bring to boiling without stirring. Stir in cranberries, apricots, brown sugar, vinegar, and ginger. Reduce heat. Simmer, uncovered, for 5 minutes or until berries have popped and mixture starts to thicken, stirring occasionally. Remove from heat and allow to cool. Cover; refrigerate up to four days. Bring to room temperature 30 minutes before serving.

Makes 3-1/2 cups.