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Cranberry Apricot Chutney
Serves 2 cups |
Noticeably sweet and slightly spicy.
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Ingredients:
| 1 tablespoon olive oil |
| 1/3 cup chopped yellow onion |
| 1 Serrano pepper, seeded and chopped |
| 1 tablespoon minced garlic |
| 4 tablespoons fresh orange |
| 1 teaspoon Worcestershire sauce |
| 4 tablespoons brown sugar |
| 1/4 teaspoon ground ginger |
| 1 bag fresh cranberries, 12-oz. |
| 12 dried apricots, chopped |
| 1 cup water |
| 1/2 teaspoon salt |
Directions:
- Heat olive oil in a saucepan over medium heat. Add the chopped onion and Serrano pepper to the pan and cook 3-4 minutes until onions have softened. Add in the minced garlic and cook for an additional minute.
- Add in orange juice, Worcestershire sauce, brown sugar, ginger, cranberries, apricots, water and salt to the saucepan, bring to a boil.
- Once boiling, cover with a lid and let cook for 10 minutes, until the cranberries have softened. Remove the lid and cook an additional 10-15 minutes, until most of the liquid has evaporated.
- Remove saucepan from heat and let cool before serving.
| Cooking Method: | Stovetop |
| Main Ingredient: | Apricots, Cranberry |
| Course: | Side |
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