This deliciously different cranberry sauce has been a Thanksgiving tradition at my house ever since I learned the recipe during my Cooking Connection days.
Have a very happy and very tasty Thanksgiving everybody!
Cranberry-Apricot Chutney
Printable Recipe
½ cup water
¾ cup sugar
¼ cup packed light brown sugar
12 ounces cranberries
1 cup diced dried apricots
3 tablespoons cider vinegar
1 teaspoon grated ginger
Combine the water, sugar, and brown sugar in a medium, heavy saucepan. Heat until the sugar dissolves. Add the cranberries, apricots, cider vinegar, and ginger. Bring to a boil and simmer, stirring occasionally, for 8 to 10 minutes, or until thickened and saucy.
Makes about 2 ½ cups, serving 10 to 12. Serve warm or at room temperature. Can be made a few days ahead of time and kept tightly sealed in the refrigerator.
4 comments:
Now this is a great alternative to the sauce. I've made cranberry salsa once and chutney is next on my list!
This seems like a great twist of a traditional thanksgiving sauce!
This is my favourite of all Thanksgiving traditional dishes and the best part it would go well with the duck I am roasting in place of the other bird, I do not want call out by name.
Thank you! I have been looking for this recipe. My mother makes this every year and it's wonderful.
Post a Comment