Spiced Stone Fruit Chutney

• 1 1/2 cups chopped dried apricots
• 1 cup chopped dried cherries
• 1 cup pomegranate juice
• 2 cups water
• Small pinch salt
• 2 chai spiced tea bags
• 1 cup toasted and chopped pecans

1. Put the fruit into a medium heavy bottomed pot over medium heat.
2. Add the pomegranate juice, water, and salt and bring to a simmer.
3. Add the tea bags and simmer for about 40 minutes, until liquid has been mostly absorbed.
4. Remove the tea bags and discard.
5. Stir in the pecans and transfer to a serving bowl.
6. Serve warm or at room temperature and enjoy!

apricots, cherries, pomegranate juice, water, salt, chai, pecans

Taken from www.foodnetwork.com/recipes/claire-robinson/spiced-stone-fruit-chutney-recipe.html (may not work)