Cranberry Apricot Chutney

1. 1

   In a heavy saucepan, combine white sugar and water.

2. 2

   Cook and stir over medium heat until sugar is dissolved; bring to a boil without stirring.

3. 3

   Stir in cranberries, apricots, brown sugar, vinegar, and ginger; reduce heat.

4. 4

   Simmer, uncovered, for about 5 minutes or until the berries have popped and mixture starts to thicken, stirring occasionally.

5. 5

   Remove from heat and allow to cool if serving that day.

6. 6

   Can be covered and refrigerated for up to four days.

* Per serving · 4 servings · Values may vary.

No additional tips available.