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Cranberry Apricot Chutney

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Serves 2 cups | 

Noticeably sweet and slightly spicy.

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:

  1. 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.
  2. Add in orange juice, Worcestershire sauce, brown sugar, ginger, cranberries, apricots, water and salt to the saucepan, bring to a boil.
  3. 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.
  4. Remove saucepan from heat and let cool before serving.
Main Ingredient: Cranberry, Apricots
Cooking Method: Stovetop
Course: Side
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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