Name: Cranberry-Ginger Chutney
Yield: Makes about 1 2/3 cups
Ingredients: 1 1/2 cups fresh cranberries; 16 dried apricots, quartered; 3/4 cup packed golden brown sugar; 1/3 cup dried currants; 2 tablespoons minced peeled fresh ginger; 2 tablespoons cranberry juice cocktail; 3/4 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper

A nice accompaniment to roasted pork, venison, game birds or turkey.

Recipe information

Yield
Makes about 1 2/3 cups

Ingredients

1 1/2 cups fresh cranberries

16 dried apricots, quartered

3/4 cup packed golden brown sugar

1/3 cup dried currants

2 tablespoons minced peeled fresh ginger

2 tablespoons cranberry juice cocktail

3/4 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

Preparation

Combine all ingredients in heavy medium saucepan. Cook over medium heat, stirring to dissolve sugar. Increase heat to high and boil 3 minutes. Transfer to bowl. Cool. (Can be prepared 1 week ahead. Refrigerate in airtight container.)