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

Spiced Cranberry Chutney With Apricots and Pecans
Spiced Cranberry Chutney With Apricots and Pecans

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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