Cran-Cherry Apricot Chutney

1. 1

   In a medium sauce pot combine water, sugar cinnamon and vanilla extract.

2. 2

   Bring to a rolling boil and whisk to disolve sugar.

3. 3

   Add cranberries and teabag.

4. 4

   Boil for 5 minutes, add apricots and cherries and remove teabag.

5. 5

   Turn heat to low reducing liquid to a semi-thick consistancy.

6. 6

   It will thicken more as it cools, so you dont want it too thick.

7. 7

   Chill and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.