Cranberry-and-Apricot Chutney

Chutney can be made up to four days in advance. Serve as a side to roasted turkey, ham, or chicken.

This recipe goes with Holiday Ham Sandwiches

Yield: Makes 3 1/2 cups
Recipe from Southern Living

More From Southern Living


Ingredients

  • 1 1/4 cups sugar
  • 1/2 cup water
  • 1 (12-ounce) package fresh or frozen, thawed cranberries (3 cups)
  • 3/4 cup chopped dried apricots
  • 1 tablespoon light brown sugar
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon cider vinegar

Preparation

  1. Cook sugar and 1/2 cup water in 3-quart saucepan over medium-high heat, stirring constantly, until sugar dissolves. Bring mixture to boil without stirring.
  2. Stir in cranberries, dried apricots, and remaining ingredients. Reduce heat, and simmer, stirring occasionally, 10 minutes or until cranberries pop and mixture starts to thicken. Cool. Cover and chill 1 hour. Let stand at room temperature 30 minutes before serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Cranberry-and-Apricot Chutney Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy