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Photo: Jody Horton; Styling: Heather Chadduck Hillegas  

Cranberry-Pecan Chutney

Serve this versatile, zingy condiment with the pâté as a toast topper and with the turkey as a relish.

Southern Living NOVEMBER 2013

  • Yield: Makes 3 1/2 cups
  • Hands-on: 25 Minutes
  • Total: 1 Hour

Ingredients

  • 1 cup apple cider
  • 3/4 cup fresh orange juice
  • 1/2 cup sugar
  • 1 (3-inch) cinnamon stick
  • 1 (1-inch) piece fresh ginger
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon whole cloves
  • 1/8 teaspoon dried crushed red pepper
  • 1 (12-oz.) package fresh or frozen cranberries
  • 3/4 cup dried apricots, diced
  • 1/2 teaspoon loosely packed orange zest
  • 1/2 cup chopped toasted pecans

Preparation

1. Bring first 8 ingredients to a boil in a large saucepan over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 10 minutes. Remove cloves with a slotted spoon, and discard.

2. Add cranberries; increase heat to medium, and bring to a boil. Boil, stirring occasionally, 3 to 5 minutes or just until cranberries begin to pop. Discard cinnamon stick and ginger. Stir in apricots and orange zest; remove from heat. Cool completely. Serve immediately, or chill up to 2 days. Stir in pecans just before serving.

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Cranberry-Pecan Chutney Recipe

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