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Cranberry-Apricot Chutney

Photo: James Carrier
Yield Makes about 5 cups
Notes: If making ahead, chill airtight up to 3 days; freeze up to 1 month.

Ingredients

  • 1 package (12 oz.) fresh or frozen cranberries
  • 1 cup sugar
  • 1/3 cup coarsely chopped dried apricots
  • 1/3 cup dried currants
  • 1/3 cup golden raisins
  • 2 tablespoons balsamic vinegar
  • 2 tangerines (about 1/4 lb. each)
  • 1/2 cup chopped pecans

Nutrition Information

  • calories 88
  • caloriesfromfat 19 %
  • protein 0.6 g
  • fat 1.9 g
  • satfat 0.1 g
  • carbohydrate 19 g
  • fiber 1.4 g
  • sodium 1.1 mg
  • cholesterol 0.0 mg

How to Make It

  1. Sort cranberries, discarding any bruised or decayed fruit. Rinse berries.

  2. In a 3- to 4-quart pan over medium-high heat, bring 1 cup water, cranberries, sugar, apricots, currants, raisins, and vinegar to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until cranberries begin to pop, 5 to 8 minutes.

  3. Meanwhile, pull off peel and white membrane fibers from tangerines; discard peel and fibers. Separate segments and coarsely chop, discarding seeds. Add tangerines and juice to pan; simmer to blend flavors, 2 to 3 minutes.

  4. Stir in pecans. Serve at room temperature or chilled.

  5. Nutritional analysis per 1/4 cup.