Cranberry-Apricot Chutney

• 1 (12 ounce) bag cranberries
• 1 cup sugar
• 1/3 cup dried apricot, coarsely chopped
• 1/3 cup dried currant
• 1/3 cup golden raisin
• 2 tablespoons balsamic vinegar
• 2 tangerines, about 1/4 lb each
• 1/2 cup pecans, chopped

1. Sort the cranberries, discarding any bruised or decayed fruit, then rinse.
2. In a 4-quart saucepan, over medium-high heat, bring the water, cranberries, sugar, apricots, currants, raisins & vinegar to a boil, stirring often.
3. Reduce heat & simmer, stirring occasionally, until cranberries begin to pop, 5-8 minutes.
4. Meanwhile, peel the tangerines, removing & discarding the peel & white fibers. Discard the seeds, then separate the segments & coarsely chop them.
5. Add the chopped tangerines & the juice to the pan, & simmer to blend flavors, 2-3 minutes.
6. Stir in pecans, then cool to room temperature & serve. Or chill & serve.
7. Can be kept in an airtight container in the refrigerator up to 3 days, or frozen for up to 1 month.

cranberries, sugar, dried apricot, currant, golden raisin, balsamic vinegar, tangerines, pecans

Taken from www.food.com/recipe/cranberry-apricot-chutney-210443 (may not work)