Cranberry Chutney With Apricots and Pecans
 
 
by:
Serves: 6 to 8
Ingredients
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon each: ground fennel and ground cardamom
  • ⅛ teaspoon each: ground cloves and ground ginger
  • Pinch cayenne pepper
  • ½ cup apple cider
  • ¼ cup pomegranate juice
  • 1 bag (12 ounces) fresh or frozen cranberries
  • ½ cup dried cranberries
  • ¼ cup dried apricots, cut into small dice
  • ¼ cup toasted pecans, chopped coarse
  • 2 teaspoons finely grated orange zest
Instructions
  1. Mix spices; bring cider, pomegranate juice, and spice blend to a boil in a large saucepan. Add cranberries and return to a boil, cooking until some of the cranberries just start to pop, 3 to 5 minutes. Remove from heat.
  2. Meanwhile, mix dried cranberries, apricots, pecans, and orange zest in a medium bowl. Add cooked cranberries to the dried fruits; toss gently to coat. Cool and refrigerate until ready to use (Can be covered and refrigerated up to 5 days.)
Notes
Prepare chutney ahead of time so flavors can develop. Remember this is not a treacly sauce. It relies only on dried fruit and juices for sweetness.

Leftovers make a great condiment for lamb, chicken thighs, or goat cheese or as a yogurt topping.
Recipe by Three Many Cooks at https://threemanycooks.com/conversations/the-culinary-roundtable-a-debut/