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Spiced Cranberry Chutney With Apricots and Pecans


per serving: 119 calories, 24g carbs, 1g protein, 3g fat (0g saturated), 0mg cholesterol, 4g fiber, 5mg sodium

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  • 1/2 tsp ground cinnamon
  • 1/4 tsp each ground fennel and ground cardamom
  • 1/8 tsp each ground cloves and ground ginger
  • pinch cayenne pepper
  • 1/2 cup apple cider
  • 1/4 cup pomegranate juice
  • 1 bag (12 oz) fresh or frozen cranberries
  • 1/2 cup dried cranberries
  • 1/4 cup dried apricots, cut into small dice
  • 1/4 cup toasted pecans, chopped coarse
  • 2 tsp finely grated orange zest



Step 1

Mix spices; bring cider, pomegranate juice and spice blend to a boil in a large saucepan. Add fresh or frozen cranberries and return to a boil, cooking until some of the cranberries just start to pop, 3 to 5 minues. Remove from heat.
Meanwhile, mix dried cranberries, apricots, pecans, and orange zest in a medium bowl. Add cooked cranberries to the dried fruits; toss gently to coat. Cool and refrigerate until ready to use. (Can be covered and refrigerated for two weeks)

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