Spiced Apricot Chutney

• 2 tablespoons canola oil
• 1 cup finely chopped onion
• 1 1/2 teaspoons mustard seeds
• 1/4 teaspoon crushed red pepper
• 1 1/2 cups apple juice
• 1/2 cup dried currants
• 1/3 cup raspberry vinegar
• 2 tablespoons sweetened dried cranberries, finely chopped
• 3 tablespoons honey
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground allspice
• 1 (16-ounce) package dried apricots, finely chopped

1. Heat oil in a saucepan over medium heat. Add onion to pan; cook 4 minutes or until tender (do not brown), stirring frequently. Add mustard seeds and pepper; cook 1 minute. Stir in juice and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover; cook an additional 5 minutes or until liquid almost evaporates.

canola oil, onion, mustard seeds, red pepper, apple juice, currants, raspberry vinegar, cranberries, honey, ground coriander, ground allspice

Taken from www.myrecipes.com/recipe/spiced-apricot-chutney-0 (may not work)