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CHUTNEY - Cranberry-Apricot Chutney
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| Cranberry-Apricot Chutney Notes: If making ahead, chill airtight up to 3 days; freeze up to 1 month. Sunset NOVEMBER 2000 Yield: Makes about 5 cups Ingredients | |
| 1 package (12 oz.) | fresh or frozen cranberries |
| 1 cup | sugar |
| 1/3 cup | coarsely chopped dried apricots |
| 1/3 cup | dried currants |
| 1/3 cup | golden raisins |
| 2 tablespoons | balsamic vinegar |
| 2 | tangerines (about 1/4 lb. each) |
| 1/2 cup | chopped pecans |
Preparation
1. Sort cranberries, discarding any bruised or decayed fruit. Rinse berries.
2. In a 3- to 4-quart pan over medium-high heat, bring 1 cup water, cranberries, sugar, apricots, currants, raisins, and vinegar to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until cranberries begin to pop, 5 to 8 minutes.
3. Meanwhile, pull off peel and white membrane fibers from tangerines; discard peel and fibers. Separate segments and coarsely chop, discarding seeds. Add tangerines and juice to pan; simmer to blend flavors, 2 to 3 minutes.
4. Stir in pecans. Serve at room temperature or chilled.
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