Cranberry-Apricot Chutney Recipe

Name: Cranberry-Apricot Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 large shallot, finely chopped; 1 garlic clove, minced; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; Pinch of freshly grated nutmeg; 1 pound fresh or frozen cranberries; 3/4 cup dried apricots, finely chopped; 3/4 cup dark brown sugar; 1/4 cup apple cider vinegar; 2 teaspoons fresh lemon juice; Kosher salt; Freshly ground pepper

Servings: persons

2 tablespoons vegetable oil
1 large shallot, finely chopped
1 garlic clove, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch of freshly grated nutmeg
1 pound fresh or frozen cranberries
3/4 cup dried apricots, finely chopped
3/4 cup dark brown sugar
1/4 cup apple cider vinegar
2 teaspoons fresh lemon juice
Kosher salt
Freshly ground pepper

1
In a medium saucepan, heat the oil.
2
Add the shallot and garlic and cook over moderately high heat, stirring, until softened, 3 minutes.
3
Add the cinnamon, cloves and nutmeg and cook, stirring, 2 minutes.
4
Add the cranberries, apricots, sugar, vinegar and 1/4 cup of water and cook, stirring, until the cranberries start to burst, 5 minutes.
5
Mash some of the cranberries and cook, stirring, until the chutney thickens, about 5 minutes.
6
Stir in the lemon juice; season with salt and pepper. Let cool before serving.
7
Make Ahead The chutney can be refrigerated for up to 1 week. Stir in a little water if the chutney seems too thick.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 large shallot, finely chopped, 1 garlic clove, minced, 1/2 teaspoon ground cinnamon, and more.

Yes, Cranberry-Apricot Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cranberry-Apricot Chutney

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