Cranberry Apricot Chutney
Cranberry sauce upgraded to a chutney.
- In a medium sauce pan, combine all the ingredients except the fresh cranberries. Bring to a boil.
- Reduce the heat to low and simmer 30 to 40 minutes until the apricots are tender.
- Stir in the fresh cranberries and cook until they pop, about 10 minutes.
- Remove from heat; transfer the chutney to a bowl. Refrigerate 1 hour or overnight.
Recipe courtesy of Chef Michelle,
ALDI Test Kitchen
3/4 cup Tuscan Garden White Vinegar
1/2 teaspoon Stonemill Essentials Iodized Salt
1/2 teaspoon Stonemill Essentials Ground Cinnamon
1 tablespoon Stonemill Essentials Parsley Flakes
1/2 teaspoon Stonemill Essentials Ground Ginger*
1/4 teaspoon Stonemill Essentials Ground Nutmeg*
2/3 cup Baker’s Corner Brown Sugar
1 cup Southern Grove Dried Apricots, sliced
6 ounces Southern Grove Dried Cranberries, sliced
1 Granny Smith Apple, peeled, cored and diced
1/2 cup celery, diced
1/2 cup onion, diced
1 tablespoon orange zest
1 3/4 cups water
2 cups fresh cranberries
*These are Special Buy items that are only in stores for a limited time and may no longer be available.