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Spiced Apricot Chutney

Photo: Ellen Silverman; Styling: Toni Brogan
Yield 3 1/2 cups (serving size: 1 tablespoon)
This apricot chutney is spiced with crushed red peppers, coriander and allspice, and goes well with ham, sandwiches, and scones.

Ingredients

  • 2 tablespoons canola oil
  • 1 cup finely chopped onion
  • 1 1/2 teaspoons mustard seeds
  • 1/4 teaspoon crushed red pepper
  • 1 1/2 cups apple juice
  • 1/2 cup dried currants
  • 1/3 cup raspberry vinegar
  • 2 tablespoons sweetened dried cranberries, finely chopped
  • 3 tablespoons honey
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground allspice
  • 1 (16-ounce) package dried apricots, finely chopped

Nutrition Information

  • calories 39
  • fat 0.6 g
  • satfat 0.0 g
  • monofat 0.3 g
  • polyfat 0.2 g
  • protein 0.4 g
  • carbohydrate 8 g
  • fiber 0.6 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 1 mg
  • calcium 7 mg

How to Make It

  1. Heat oil in a saucepan over medium heat. Add onion to pan; cook 4 minutes or until tender (do not brown), stirring frequently. Add mustard seeds and pepper; cook 1 minute. Stir in juice and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover; cook an additional 5 minutes or until liquid almost evaporates.