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