Cranberry-Pecan Chutney
Photo: Jody Horton; Styling: Heather Chadduck Hillegas
Serve this versatile, zingy condiment with the pâté as a toast topper and with the turkey as a relish.
How to Make It
Step 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.
Step 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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