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Cranberry and Apricot Chutney
Ingredients
- 1 1/4 cups granulated sugar
- 1 12 ounce package cranberries
- 3/4 cup snipped dried apricots
- 3 tablespoons cider vinegar
- 3 tablespoons brown sugar
- 1 tablespoon minced fresh ginger
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.
Nutrition Facts
(Cranberry and Apricot Chutney)
- cal. (kcal) 106,
- carb. (g) 28,
- fiber (g) 2,
- vit. A (RE) 52,
- vit. C (mg) 3,
- sodium (mg) 2,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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