Cranberry Apricot Chutney
Makes about 3 cups
  • 1 (10-ounce) package fresh or thawed frozen cranberries
  • 1¼ cups granulated sugar
  • ½ cup water
  • 1 cup chopped dried apricots
  • 1 tablespoon firmly packed light brown sugar
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon salt
  1. In a medium saucepan, bring cranberries, granulated sugar, and ½ cup water to a boil over medium heat, stirring occasionally. Cook until cranberries begin to burst, about 3 minutes.
  2. Remove from heat, and stir in apricots and all remaining ingredients. Let cool to room temperature, then refrigerate overnight before serving.
Recipe by Paula Deen Magazine at