Cranberry and Apricot Chutney - 5/24/04

Cranberry and Apricot Chutney

1 1/4 cups granulated sugar
1/2 cup water
1 12-ounce package cranberries (3 cups)
3/4 cup snipped dried apricots
3 Tbs brown sugar
3 Tbs cider vinegar
1 Tbs minced fresh ginger

  1. In a 3-quart heavy saucepan combine granulated sugar and water. Cook and stir over medium-high heat until sugar is dissolved. Bring to boiling without stirring.

  2. Stir in cranberries, apricots, brown sugar, vinegar, and ginger. Reduce heat. Simmer, uncovered, for 5 minutes or until berries have popped and mixture starts to thicken, stirring occasionally. Remove from heat and allow to cool. Cover; refrigerate up to four days.

  3. Bring to room temperature 30 minutes before serving. Makes 3-1/2 cups (fourteen 1/4-cup servings).

Servings: 14
Yield: 3-1/2 cups

Source: Better Homes and Gardens®
Copyright 2002. Meredith Corp.