Cranberry Apricot Chutney

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There are several similar recipes on zaar, but this one includes currents, golden raisins & tangerines! It was found in the nov 2000 issue of sunset magazine.

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Steps

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Sort the cranberries , discarding any bruised or decayed fruit , then rinse.

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In a 4-quart saucepan , over medium-high heat , bring the water , cranberries , sugar , apricots , currants , raisins & vinegar to a boil , stirring often.

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Reduce heat & simmer , stirring occasionally , until cranberries begin to pop , 5-8 minutes.

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Meanwhile , peel the tangerines , removing & discarding the peel & white fibers.

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Discard the seeds , then separate the segments & coarsely chop them.

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Add the chopped tangerines & the juice to the pan , & simmer to blend flavors , 2-3 minutes.

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Stir in pecans , then cool to room temperature & serve.

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Or chill & serve.

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Can be kept in an airtight container in the refrigerator up to 3 days , or frozen for up to 1 month.

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Ingredients

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cranberries, sugar, dried apricot, dried currant, golden raisin, balsamic vinegar, tangerines, pecans