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Cranberry Apricot Chutney
Description:
This is an extremely forgiving recipe. Any dried or fresh fruits work well. The chutney makes an excellent accompaniment to pork, chicken or beef dishes. Try stuffing a whole pork loin with it for an elegant fall dish. Ingredients: 1 large onion, diced 1 TBSP olive oil 2 garlic cloves, minced 2 c. fresh cranberries 1/4 c. honey or brown sugar 1/2 c. water 1 c. chopped dried apricots 1/4 c. cider vinegar 1/4 tsp. cayenne pepper or other chili powder Salt and pepper to taste Directions: Saute onion in olive oil over medium heat until opaque and slightly tender. Add garlic and stir for 30 seconds. Add remaining ingredients. Bring to a boil and reduce heat to low. Simmer for at least 30 minutes. Taste to make sure that chutney is sweet enough. Add more honey or sugar if necessary. Take off heat and refrigerate until ready to use.  Recipe Summary: Yield: 2 cups Prep Time: 15 minutes Cook Time: 30 minutes Rating: 5 of 5 stars Comments: Other recipes by Vandiver Inn: Roasted Tomato Bisque Roast Garlic Crusted Beef Tenderloin Smoked Duck And Mushrooms On Mixed Greens With Parmesan Crisps And Carmelized Onion Vinaigrette Gouda Stuffed Chicken Breasts With Spiced Apple Sauce Seared Scallops On A Bed Of Spinach With Warm Ginger-orange Confit Chicken Stuffed With Proscuitto, Fresh Mozzarella, And Sundried Tomatoes With Pesto Cream Sauce Butternut Squash And Roast Pear Bisque With Smoked Cheddar Croutons | |
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