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Cranberry and Apricot Chutney

Yield: about 3-1/2 cups
Prep 10 mins Cook 15 mins
Cranberry and Apricot Chutney
  • 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

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,
  • Fat, total (g) 0,
  • chol. (mg) 0,
  • carb. (g) 28,
  • fiber (g) 2,
  • pro. (g) 0,
  • 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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