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Cranberry Apricot Chutney


3 cups cranberries; fresh or frozen
1 cup apricots; dried
1/2 cup dates or prunes; chopped
1/2 cup onions; chopped
1/4 cup preserved or crystallized ginger; chopped
1/2 cup cider vinegar
1/2 cup corn syrup
3/4 cup brown sugar; packed
1 tablespoon orange rind; grated
3/4 cup orange juice
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground ginger

In large heavy saucepan, combine all ingredients. Bring to boil over medium-high heat; reduce heat to low and simmer, uncovered, for 15 to 20 minutes or until thickened and cranberries have popped, stirring often.

Yield: 4 cups




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.