Recipe info Category: Desserts Recipe: Cranberry and Apricot Chutney Rating: 4.00 Contributor: n/a

Cranberry and Apricot Chutney 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 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. 2 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. 3 Bring to room temperature 30 minutes before serving. Makes 3-1/2 cups (fourteen 1/4-cup servings). Servings: 14

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