Cranberry Apricot Chutney
Not a true chutney in that there are no onions or truly savory ingredients in this, but it is a delicious sauce with any sort of poultry. It has a sweet yet tangy taste, plus a bit of chewiness because of the apricots. This came originally from the better homes and gardens recipe site
Steps
In a heavy saucepan , combine white sugar and water.
Cook and stir over medium heat until sugar is dissolved.
Bring to a boil without stirring.
Stir in cranberries , apricots , brown sugar , vinegar , and ginger.
Reduce heat.
Simmer , uncovered , for about 5 minutes or until the berries have popped and mixture starts to thicken , stirring occasionally.
Remove from heat and allow to cool if serving that day.
Can be covered and refrigerated for up to four days.
Makes 3 1 / 2 cups.
Ingredients
white sugar, water, fresh cranberries, dried apricot, brown sugar, cider vinegar, fresh ginger, crushed red pepper flakes