Cranberry-Pecan Chutney

Ingredients

  • 1 cup apple cider
  • ¾ cup fresh orange juice
  • ½ cup sugar
  • 1 (3-inch) cinnamon stick
  • 1 (1-inch) piece fresh ginger
  • ½ teaspoon kosher salt
  • ½ teaspoon whole cloves
  • + 5 more ingredients
    • 1/8 teaspoon dried crushed red pepper
    • 1 (12-oz.) package fresh or frozen cranberries
    • ¾ cup dried apricots, diced
    • ½ teaspoon loosely packed orange zest
    • ½ cup chopped toasted pecans

1. Bring first 8 ingredients to a boil in a large saucepan over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 10 minutes. Remove cloves with a slotted spoon, and discard. 2. Add cranberries; increase heat to medium, and bring to a boil. Boil, stirring occasionally, 3 to...

View full recipe at SpringPad

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