Cranberry Apricot Chutney

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.

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

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

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

Recipe Provided By:
Vandiver Inn
Havre De Grace, MD

Havre De Grace Bed and Breakfast Inns