Apricotcranberry Chutney Recipes

WONDERFUL APRICOT-CRANBERRY CHUTNEY

Steps:

• In a medium bowl mix together the apricots with cranberries, raisins, cinnamon, ginger, allspice and cloves.
• In a saucepan boil the water with sugar stirring constantly until not granules remain.
• Add in the dried fruit mixture and vinegar; bring to a boil.
• Reduce the heat and simmer for 10 minutes; remove from heat and cool for 5 minutes.
• Serve immediately or refrigerate in a covered container (the flavors will intensify with chilling time).

APRICOT CRANBERRY CHUTNEY

Steps:

• Place tomato sauce, cranberries, apricots and honey in medium saucepan; mix well.
• Cook over medium heat until gently bubbling around edges; reduce heat if necessary to maintain this rate of cooking. Continue for about 10 minutes, stirring occasionally, or until most of liquid is absorbed.
• Serve warm or at room temperature with roasted turkey, chicken or pork.

APRICOT/CRANBERRY CHUTNEY

Steps:

• In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.n
• In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.n

CRANBERRY CHUTNEY I

Steps:

• In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
• Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.

CRANBERRY CHUTNEY

Steps:

• In a large saucepan, heat oil over medium-low. Add shallots and ginger; cook, stirring occasionally, until shallots are softened, about 5 minutes.
• Add cranberries, sugar, vinegar, and 1 cup water; bring to a boil. Reduce heat, and simmer, stirring often, until most of the berries have burst and mixture has thickened, 10 to 15 minutes.
• Season with salt and pepper. Let cool completely. Serve at room temperature or chilled.

CRANBERRY APRICOT CHUTNEY

Steps:

• In a heavy saucepan, combine white sugar and water.
• Cook and stir over medium heat until sugar is dissolved; bring to a boil without stirring.
• Stir in cranberries, apricots, brown sugar, vinegar, and ginger; reduce heat.
• Simmer, uncovered, for about 5 minutes or until the berries have popped and mixture starts to thicken, stirring occasionally.
• Remove from heat and allow to cool if serving that day.
• Can be covered and refrigerated for up to four days.
• Makes 3 1/2 cups.