Cranberry-Apricot Chutney

Cranberry-Apricot Chutney Recipe
Photo: James Carrier
Notes: If making ahead, chill airtight up to 3 days; freeze up to 1 month.

Yield:

Makes about 5 cups

Recipe from

Sunset

Nutritional 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

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

Preparation

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.

Nutritional analysis per 1/4 cup.

November 2000
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