Photo: James Carrier
Yield
Makes about 5 cups

Notes: If making ahead, chill airtight up to 3 days; freeze up to 1 month.

How to Make It

Step 1

Sort cranberries, discarding any bruised or decayed fruit. Rinse berries.

Step 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.

Step 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.

Step 4

Stir in pecans. Serve at room temperature or chilled.

Step 5

Nutritional analysis per 1/4 cup.

Ratings & Reviews

MooliesRecipes's Review

MooliesRecipes
January 11, 2010
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.