Cranberry Apricot Chutney

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Cranberry Apricot Chutney
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I’m making this today to bring to our Thanksgiving gathering. For years we ate cranberry sauce from a can, and then a dear friend introduced me to this recipe, and I’ve never gone back. It could not be simpler or more delicious. It is, in fact, my favorite part of the Thanksgiving meal. Combine a dollop of this on your fork with a bite of turkey and stuffing, and your Thankgiving experience will be taken to a new level. Trust me — bring this to your feast and you will be a Thanksgiving hero.
Servings Prep Time
8 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
15 minutes
Cranberry Apricot Chutney
Print Recipe
I’m making this today to bring to our Thanksgiving gathering. For years we ate cranberry sauce from a can, and then a dear friend introduced me to this recipe, and I’ve never gone back. It could not be simpler or more delicious. It is, in fact, my favorite part of the Thanksgiving meal. Combine a dollop of this on your fork with a bite of turkey and stuffing, and your Thankgiving experience will be taken to a new level. Trust me — bring this to your feast and you will be a Thanksgiving hero.
Servings Prep Time
8 people 15 minutes
Cook Time
15 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. In a medium saucepan, boil the water and sugar, stirring constantly until the sugar is dissolved.
  2. Meanwhile, chop the apricots, and combine all the ingredients (through cloves) in a bowl.
  3. Add the fruit mixture and vinegar to the water, bring it to another boil, then reduce the heat and simmer for about 10 minutes.
  4. Remove the sauce from the heat and serve it warm, or pop it in the fridge in a covered container for up to three days. Eat. Love.
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 ** You’ll see that I often don’t designate specific quantities and measurements in my recipes. I do this because you know better than I do how much food your family needs and what your tastes are. Cooking isn’t an exact science, anyway — it’s more of an art. (Baking is another story — it actually is science — so I include measurements for my baking recipes.) So use whatever quantity you’d like, make changes to suit your tastes, and substitute ingredients to reflect what’s fresh in the garden and what’s available in your kitchen.

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