Cranberry-Apricot Chutney

Notes: If making ahead, chill airtight up to 3 days; freeze up to 1 month.

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.

Nutritional analysis per 1/4 cup.

Nutritional Information

Calories:

88 (19% from fat)

Protein:

0.6g

Fat:

1.9g (sat 0.1)

Carbohydrate:

19g

Fiber:

1.4g

Sodium:

1.1mg

Cholesterol:

0.0mg