Notes: If making ahead, chill airtight up to 3 days; freeze up to 1 month.
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
How to Make It
Sort cranberries, discarding any bruised or decayed fruit. Rinse berries.
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.
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.
Stir in pecans. Serve at room temperature or chilled.
My friends and I have made this dish every Thanksgiving since the recipe was published. It is wonderful! Very beautiful - jewel-like colors - and delicious; good for people who don't like onions in chutney, as it's just fruit and pecans. The vinegar keeps it from being too sweet. Good cool or room temperature; great for days.
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