Cranberry Apricot Chutney

• 1 1/4 cups white sugar
• 1/2 cup water
• 3 cups fresh cranberries (frozen works fine too)
• 3/4 cup snipped dried apricot
• 3 tablespoons brown sugar
• 3 tablespoons cider vinegar
• 1 tablespoon minced fresh ginger
• 1 teaspoon crushed red pepper flakes (my own addition) (optional)

1. In a heavy saucepan, combine white sugar and water.
2. Cook and stir over medium heat until sugar is dissolved; bring to a boil without stirring.
3. Stir in cranberries, apricots, brown sugar, vinegar, and ginger; reduce heat.
4. Simmer, uncovered, for about 5 minutes or until the berries have popped and mixture starts to thicken, stirring occasionally.
5. Remove from heat and allow to cool if serving that day.
6. Can be covered and refrigerated for up to four days.
7. Makes 3 1/2 cups.

white sugar, water, fresh cranberries, apricot, brown sugar, cider vinegar, fresh ginger, red pepper

Taken from www.food.com/recipe/cranberry-apricot-chutney-92177 (may not work)