Cranberry Apricot Chutney
This Cranberry Apricot Chutney is tart, sweet, and full of flavor. It will brighten up your Thanksgiving spread and the leftovers make incredible turkey sandwiches!
Servings: 10 servings
- 12 ounces fresh cranberries
- ⅓ cup diced dried apricots
- ½ cup diced apple cored and peeled
- ½ teaspoon ground cinnamon
- ¼ teaspoon allspice
- 1/4 teaspoon ginger
- ⅛ teaspoon ground cloves
- 1 cup water
- ¾ cup white sugar
- 2 tablespoons cider vinegar
- ¼ cup chopped walnuts optional
In a medium saucepan over MEDIUM heat, bring water and sugar to a boil. Add the cranberries, dried apricots, diced apple, cinnamon, allspice, ginger, and cloves. Stir to combine. Stir in vinegar. Allow to cook until you hear a cranberry or two pop. Reduce heat to LOW and simmer for 10 minutes. Remove from heat and stir in walnuts, if using.
Transfer chutney to a bowl and allow to cool slightly. Cover and refrigerate overnight or for up to two days before serving.
Keeps well in the refrigerator for up to a week or more.
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