Cranberry Chutney

Forget the run-of-the-mill cranberry sauce; try this tangy chutney for your next holiday gathering, or any time you need an exciting way to dress up your meal.

Serves 6 to 8

What You Need:

  • 12 ounces fresh cranberries 
  • 1 cup peeled, diced apple 
  • 1 cup orange juice 
  • 1/2 cup chopped dried apricots 
  • 1 teaspoon freshly grated ginger, or more to taste 
  • 1 teaspoon ground cinnamon 
  • l/2 teaspoon ground cloves 
  • 3 to 4 tablespoons maple syrup, or to taste

What You Do:

  1. Place all the ingredients except the syrup in a deep saucepan and bring to a simmer. Cook over low heat with the lid slightly ajar for 20 to 25 minutes, or until the liquid is mostly absorbed. Add syrup to taste and simmer uncovered for another 5 to 10 minutes, until thickened.
  2. Let the chutney cool to room temperature, before serving. If making ahead of time, store in a clean quart jar, tightly covered but not sealed. Refrigerate until needed. Before serving, bring to room temperature.

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