Cranberry Chutney,Spiced, with Apricots and Pecans

By á-2601

Ingredients

• 1 . 1/2 tsp ground cinnamon
• 2 . 1/2 tsp ground fennel
• 3 . 1/2 tsp ground cardamon
• 4 . 1/8 tsp ground cloves
• 5 . 1/8 tsp ground ginger
• 6 . Pinch cayenne pepper
• 7 . 1/2 cup apple cider
• 8 . 1/4 cup pomegranate juice
• 9 . 1 12 oz bag (fresh or frozen)cranberries
• 10 . 1/2 cup dried cranberries
• 11 . 1/4 cup dried apricots, diced
• 12 . 1/4/ cup toasted pecans, course chopped
• 13 . 2 tbs orange zest, grated
• 14 . 1/2 cup splenda

Preparation

Step 1

1. Mix spices
2. Bring juices + spices and orange zest to boil in a
large saucepan
3. Add fresh or frozen cranberries and return to boil
until some berries pop. Approx 3" Remove from heat
4. Mix dried fruit and nuts in bowl add cooked berries
toss to coat
5. Cool and refrigerate until use. Can be refrigerated to
2 weeks or freeze