Cranberry Apricot Chutney Recipe

Ingredients

2 tablespoons vegetable oil

1 large shallot, finely chopped

1 garlic clove, minced

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

Pinch of freshly grated nutmeg

1 pound fresh or frozen cranberries

3/4 cup dried apricots, finely chopped

3/4 cup dark brown sugar

1/4 cup apple cider vinegar

2 teaspoons fresh lemon juice

Kosher salt

Freshly ground pepper

In a medium saucepan, heat the oil.

Add the shallot and garlic and cook over moderately high heat, stirring, until softened, 3 minutes.

Add the cinnamon, cloves and nutmeg and cook, stirring, 2 minutes.

Add the cranberries, apricots, sugar, vinegar and 1/4 cup of water and cook, stirring, until the cranberries start to burst, 5 minutes.

Mash some of the cranberries and cook, stirring, until the chutney thickens, about 5 minutes.

Stir in the lemon juice; season with salt and pepper. Let cool before serving.

Make Ahead The chutney can be refrigerated for up to 1 week. Stir in a little water if the chutney seems too thick.