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Cranberry-and-Apricot Chutney

Yield 8 Servings


  • 2 cups fresh or frozen cranberries
  • 1 cup apple cider or juice
  • 1 cup packed light brown sugar
  • 1/4 cup apple cider vinegar
  • 1 (6 oz.) package dried apricots or peaches, quartered
  • 1/3 cup chopped red or orange bell pepper
  • 1/3 cup finely chopped onion
  • 2 tablespoons chopped crystallized ginger
  • 1 cinnamon stick
  • Salt
  • 1/4 teaspoon crushed red pepper
  • Pinch of ground allspice

Nutrition Information

  • calories 203
  • fat 1 g
  • satfat 0 g
  • protein 1 g
  • carbohydrate 51 g
  • fiber 1 g
  • cholesterol 0 mg
  • sodium 123 mg

How to Make It

  1. In a large saucepan, bring all ingredients to a boil over high heat, stirring occasionally. Reduce heat to medium and simmer, stirring occasionally, for 20 minutes. (It's not necessary to thaw frozen cranberries; just cook mixture longer.)

  2. Remove and discard cinnamon stick. Cool mixture to room temperature and store, tightly covered, in refrigerator, where it will thicken. Serve chutney chilled or at room temperature. (Chutney can be made and kept, refrigerated, up to 2 weeks ahead.)