- 1
0/5
(0 Votes)
Ingredients
- 2 cups fresh cranberries
- 16 dried apricot halves
- 1/2 cup dried blueberries
- 1/3 cup golden brown sugar - (packed)
- 1/4 cup chopped crystallized ginger
- 1/4 cup frozen concentrated cranberry
- juice cocktail thawed
- 1/4 cup water
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 2 teaspoons balsamic vinegar
Preparation
Step 1
Stir all ingredients except vinegar in medium saucepan over medium-high heat until sugar dissolves. Increase heat to high; boil until thick, stirring often, about 4 minutes. Transfer to bowl. Mix in vinegar, then season with salt and pepper. (Can be made 2 weeks ahead. Cover; chill.)
This recipe yields 2 1/2 cups.
Ribbon-tied jars of this chutney would make a nice holiday gift.
You'll also love
-
Strawberry Refrigerator Cake -... 3.9/5 (453 Votes) -
Butter Lettuce With Goat Cheese... 0/5 (0 Votes)
You'll also love
-
Castellane Pasta With Sausage,... 0/5 (0 Votes) -
Green Beans With Orange And... 0/5 (0 Votes)