Although this Cranberry-Apricot Chutney recipe was designed to go alongside roast turkey at Thanksgiving, we like it so much that we serve it slathered on roast beef and cheddar cheese sandwiches, steak, and chicken or swirled into chicken and tuna salads. It':s sweet, tangy, and just a little bit spicy, just like chutney should be. If you want to give it as a gift, package it in a glass jelly jar and accompany it with a jar of curry powder.
Makes 2 cups
- 1 12-ounce bag fresh or frozen cranberries (3 cups)
- 3/4 cup dried apricots, cut in small dice
- 1/4 cup apricot nectar
- 1-2 jalapeno or chipotle chilies, minced
- 1/3 cup loosely packed light brown sugar
- 3/4 cup Zenobia Mammoth Pecans
- 1/4 teaspoon kosher salt
- zest of one well-washed lime
- zest of one well-washed orange
Place the cranberries, apricots, apricot nectar, chilies and sugar in a small saucepan and cook, over medium high heat, until the cranberries are soft and have absorbed all the liquid, about 10 minutes. Set aside to cool.
Place the pecans on a cutting board and coarsely chop. Add to the cranberry mixture, along with the salt, lime and orange zests. Use immediately or cover and refrigerate for up to 2 weeks.