CRANBERRY CHUTNEY WITH DRIED FRUITS & PECANS
Ingredients:

1 cup onion, finely chopped

1 tbsp garlic, finely chopped

1 tbsp olive oil

¾ cup cider vinegar

¼ cup balsamic vinegar

1 tbsp lemon juice

1 cup sugar

1 – 12oz bag fresh cranberries

1 large granny smith apple, peeled, cored and chopped

½ cup golden raisins

½ cup dried apricots, chopped

½ cup dried cranberries

2 tsp fresh ginger, chopped

1 tbsp grated lemon rind

½ cup chopped pecans, toasted

2 whole cloves

Directions:

Sauté onions and garlic in olive oil over medium heat until onions are translucent, about 5 minutes. Add vinegars, lemon juice and sugar and cook until sugar dissolves. Add cranberries, apple, raisins, dried apricots and dried cranberries, ginger, lemon zest and cloves. Reduce heat and simmer, stirring occasionally for 20-25 minutes. Remove from heat and stir in pecans. (Remove cloves before serving.) Cool and chill until needed. This can be made up to 1 week ahead.

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