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.
Photo: James Carrier
Notes: If making ahead, chill airtight up to 3 days; freeze up to 1 month.
Yield: Makes about 5 cups
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Amount per serving
- Calories: 88
- Calories from fat: 19%
- Protein: 0.6g
- Fat: 1.9g
- Saturated fat: 0.1g
- Carbohydrate: 19g
- Fiber: 1.4g
- Sodium: 1.1mg
- Cholesterol: 0.0mg
- 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
- 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.
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