Cranberry-Apricot Chutney

  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)

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