Cranberry-Pecan Chutney

• 1 cup apple cider
• 3/4 cup fresh orange juice
• 1/2 cup sugar
• 1 (3-inch) cinnamon stick
• 1 (1-inch) piece fresh ginger
• 1/2 teaspoon kosher salt
• 1/2 teaspoon whole cloves
• 1/8 teaspoon dried crushed red pepper
• 1 (12-oz.) package fresh or frozen cranberries
• 3/4 cup dried apricots, diced
• 1/2 teaspoon loosely packed orange zest
• 1/2 cup chopped toasted pecans

1. Bring first 8 ingredients to a boil in a large saucepan over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 10 minutes. Remove cloves with a slotted spoon, and discard.
2. Add cranberries; increase heat to medium, and bring to a boil. Boil, stirring occasionally, 3 to 5 minutes or just until cranberries begin to pop. Discard cinnamon stick and ginger. Stir in apricots and orange zest; remove from heat. Cool completely. Serve immediately, or chill up to 2 days. Stir in pecans just before serving.

apple cider, orange juice, sugar, cinnamon stick, fresh ginger, kosher salt, whole cloves, red pepper, cranberries, dried apricots, orange zest, pecans

Taken from www.myrecipes.com/recipe/cranberry-pecan-chutney (may not work)