Cranberry and Apricot Chutney

By MaryGladys

Ingredients

• 1 1/4 cups granulated sugar
• 1/2 cup water
• 1 12-ounce package cranberries (3 cups)
• 3/4 cup snipped dried apricots
• 3 Tbs brown sugar
• 3 Tbs cider vinegar
• 1 Tbs minced fresh ginger

Preparation

Step 1

In a 3-quart heavy saucepan combine granulated sugar and water. Cook and stir over medium-high heat until sugar is dissolved. Bring to boiling without stirring.

Stir in cranberries, apricots, brown sugar, vinegar, and ginger. Reduce heat. Simmer, uncovered, for 5 minutes or until berries have popped and mixture starts to thicken, stirring occasionally. Remove from heat and allow to cool. Cover; refrigerate up to four days.

Bring to room temperature 30 minutes before serving. Makes 3-1/2 cups (fourteen 1/4-cup servings).