Cranberry Apricot Chutney

Cranberry sauce upgraded to a chutney.  

Directions:

  1. In a medium sauce pan, combine all the ingredients except the fresh cranberries. Bring to a boil.
  2. Reduce the heat to low and simmer 30 to 40 minutes until the apricots are tender.
  3. Stir in the fresh cranberries and cook until they pop, about 10 minutes.
  4. Remove from heat; transfer the chutney to a bowl. Refrigerate 1 hour or overnight.

Recipe courtesy of Chef Michelle,
ALDI Test Kitchen

Ingredients:

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.


Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes


Servings:
5