Cranberry and Apricot Chutney

This chutney is perfect on a holiday table with baked ham or turkey, but you can also serve it year-round with grilled pork or chicken.

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4.0 by 11 people

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  • Makes: about 3-1/2 cups
  • Prep: 10 mins
  • Cook: 15 mins

Cranberry and Apricot Chutney

Directions

  1. In a heavy large saucepan combine granulated sugar and 1/2 cup water. Cook and stir over medium-high heat until sugar is dissolved. Bring to boiling without stirring. Stir in cranberries, apricots, vinegar, brown sugar, and ginger; reduce heat. Simmer, uncovered, 5 minutes or until berries have popped and mixture starts to thicken. Remove from heat; cool. Cover and chill up to 4 days. Before serving, let stand at room temperature 30 minutes.
  2. To serve, spoon chutney into a serving bowl. Makes about 3-1/2 cups.
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Nutrition Facts (Cranberry and Apricot Chutney)

  • Per serving:
  • 106 kcal ,
  • 0 g fat
  • 0 mg chol. ,
  • 2 mg sodium ,
  • 28 g carb. ,
  • 2 g fiber ,
  • 0 g pro.
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11 Ratings

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