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Cranberry-and-Apricot Chutney

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

Southern Living NOVEMBER 2002

  • Yield: Makes 3 1/2 cups

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

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.

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.

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Cranberry-and-Apricot Chutney recipe

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