Cranberry Apricot Chutney
This Cranberry Chutney is sweet, tangy and loaded with great texture. It's a delicious way to brighten up your holiday menu and the leftovers make the best ham or turkey sandwiches.
Servings: 10 servings
Calories: 108kcal
Ingredients
- 1 cup water
- ¾ cup granulated sugar
- 12 ounces fresh cranberries rinsed and drained
- ⅓ cup dried apricots diced
- ½ cup apple cored, peeled, and diced
- ½ teaspoon ground cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 2 tablespoons apple cider vinegar
- ¼ cup chopped walnuts optional
Instructions
- In a medium saucepan over MEDIUM heat, bring the water and sugar to a boil. Add the cranberries, dried apricots, diced apple, cinnamon, allspice, ginger, and cloves. Stir to combine. Then, stir in the vinegar.
- Allow to cook until you hear a cranberry or two pop. Then, reduce the heat to LOW and simmer for 10 minutes. Remove from heat and stir in the walnuts, if using.
- Transfer the chutney to a bowl and allow it to cool slightly. Then, cover and refrigerate overnight or for up to two days before serving. As it rests, the vinegar will mellow a bit, the walnuts will soften slightly, and all the flavors will blend.
Notes
Storing leftovers: Transfer to an airtight container and refrigerate promptly. They will stay fresh and tasty for up to a week or more.
Freeze: For longer storage, transfer the Cranberry Chutney to a freezer-safe container and freeze for up to 3 months.
Nutrition
Calories: 108kcal | Carbohydrates: 23g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 99mg | Fiber: 2g | Sugar: 19g | Vitamin A: 177IU | Vitamin C: 5mg | Calcium: 8mg | Iron: 1mg