Cranberry Apricot Chutney
1 Tbsp extra virgin olive oil
1/2 cup red onion, small diced
1 Tbsp garlic, minced
1/4 tsp Kosher or sea salt
1/4 tsp black pepper, fresh ground
1 tsp orange zest
1 cinnamon stick
1 lb. fresh or frozen whole cranberries
1 cup dried apricots, medium diced
1/3 cup sugar
1/4 cup apple cider vinegar
1/4 cup water
- Heat a medium saucepan on medium heat. When hot, add the oil, onion, garlic, salt and pepper. Cook, stirring frequently until onions are translucent, about 3 minutes.
- Add the orange zest and cinnamon stick. Mix well and cook another minute.
- Add the cranberries, apricots, sugar, apple cider vinegar, and water. Stir to help the sugar dissolve and let the mixture come to a gentle simmer. Slightly reduce heat and let simmer, stirring frequently. Cook until cranberries start to pop open. Mash gently with a spoon to help them burst. Remove from the heat once mixture is thickened and there are no longer whole cranberries.
Special Chef's Note
This cranberry chutney is a great alternative to cranberry sauce for the holidays. It's full of sweet and savory flavors and is surprisingly simple to whip up in a short amount of time.
Try this chutney for a holiday or winter-time meal and then enjoy any leftover in our Turkey Apple Wrap recipe, on leftover roasted chicken or turkey, and on a seasonal sandwich.
Chutney will keep covered in the fridge for up to a week. It can also be frozen and reheated.