Cranberry-Apricot Chutney

Cranberry-Apricot Chutney
Photo by James Carrier

Ingredients

  • 2 tablespoons balsamic vinegar
  • 2 tangerines (about 1/4 lb. each)
  • 1/3 cup dried currants
  • ½ cup chopped pecans
  • 1/3 cup coarsely chopped dried apricots
  • 1 cup sugar
  • 1 package (12 oz.) fresh or frozen cranberries
  • + 1 more ingredients
    • 1/3 cup golden raisins

1. Sort cranberries, discarding any bruised or decayed fruit. Rinse berries. 2. In a 3- to 4-quart pan over medium-high heat, bring 1 cup water, cranberries, sugar, apricots, currants, raisins, and vinegar to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until cranberries...

View full recipe at My Recipes

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