Holiday Cranberry Apricot Chutney
Holiday Cranberry Apricot Chutney
I do so love cranberries…every year I wait for them to come available, as a fresh fall harvest fruit.
No one can tell me that they have not helped me keep off dialysis. I don’t drink cranberry juice because it has too much sugar and corn syrup…but I do love the relishes and of course the Holiday Cranberry Apricot Chutneys.
Cranberries nutrition is not something you should over look. They are very good for you and a great source of fiber and high in anti oxidants.
I hope you enjoy my favorite “Cranberry Apricot Chutney Recipe.” Don’t you think that food preparred with a homemade recipe, taste better?
I love cranberries and there are so many ways to fix them…this is one of my favorites…
INGREDIENTS:
1/4 cup diced dried apricots
2 large apple diced with the skin on [I like McIntosh apples]
1 (12 ounce) package fresh cranberries
1/2 cup raisins, dark or white
3/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 pinch ground cloves
1 cup water
3/4 cup white sugar or equal sugar substitute
1/4 cup cider vinegar
1/4 cup of lemon juice
the grated skin of one orange
optional some orange juice~about two tablespoons
optional 1/2 cup of pecan pieces
DIRECTIONS
In a medium bowl mix together
apricots
cranberries
raisins
apples
grated skin of an orange
cinnamon, ginger, allspice
nutmeg
cloves.
In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved.
Add the dried fruit mixture, lemon juice and vinegar.
Bring to a boil, reduce heat, and simmer for 10 minutes.
Remove from heat, and allow to cool for 5 minutes.
Serve immediately, or date and refrigerate in a covered container.
I like this served on my apple, or mince meat pies with ice cream.
You can also use some of the juice of the orange as well…not too much you don’t want to cut the apricot flavor.
And last but not least you can add pieces of pecan [or walnuts]…being a Southern cook I always add them. I like the crunch and the flavor that they add…
Note: Chutney can be made 3 days ahead and stored, covered, in the refrigerator or up to three weeks ahead and frozen. Thaw in the refrigerator for 24 to 36 hours (this depends on the shape of your container and the temperature of your fridge).
You can use this Cranberry Apricot Chutney for a meat glaze on chicken, turkey, or pork.
Makes about 5 cups.
Happy Holidays
Bon Appetit
Sharon
~The Baby Boomer Queen~
For more of Baby Boomer Queens Southern Recipes Go to our Recipe Section.
Here are some kitchen gadgets that will help you make your Southern Recipes easier, that we approve of…
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