Cranberry-Apricot Chutney

1. 1

   Sort the cranberries, discarding any bruised or decayed fruit, then rinse.

2. 2

   In a 4-quart saucepan, over medium-high heat, bring the water, cranberries, sugar, apricots, currants, raisins & vinegar to a boil, stirring often.

3. 3

   Reduce heat & simmer, stirring occasionally, until cranberries begin to pop, 5-8 minutes.

4. 4

   Meanwhile, peel the tangerines, removing & discarding the peel & white fibers. Discard the seeds, then separate the segments & coarsely chop them.

5. 5

   Add the chopped tangerines & the juice to the pan, & simmer to blend flavors, 2-3 minutes.

6. 6

   Stir in pecans, then cool to room temperature & serve. Or chill & serve.

7. 7

   Can be kept in an airtight container in the refrigerator up to 3 days, or frozen for up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.