Cranberry-Pecan Chutney

Name: Cranberry-Pecan Chutney
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 25
Cuisine: Global
Ingredients: 237 milliliters apple cider; 177 milliliters dried apricots, diced; 1 stick (3-inch) cinnamon; 340 grams package fresh or frozen cranberries; 1 inch fresh ginger; 1 teaspoons kosher salt; 177 milliliters fresh orange juice; 1 teaspoons loosely packed orange zest; 118 milliliters chopped toasted pecans; 0 teaspoons dried crushed red pepper; 118 milliliters sugar

Cranberry-Pecan Chutney might be just the condiment you are searching for. This gluten free and vegan recipe serves 25. One serving contains 46 calories, 0g of protein, and 1g of fat. Head to the store and pick up sugar, apricots, pecans, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Bring first 8 ingredients to a boil in a large saucepan over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 10 minutes.

Equipment you will use

Sauce Pan

Remove cloves with a slotted spoon, and discard.

Ingredients you will need

Clove

Equipment you will use

Slotted Spoon

Add cranberries; increase heat to medium, and bring to a boil. Boil, stirring occasionally, 3 to 5 minutes or just until cranberries begin to pop. Discard cinnamon stick and ginger. Stir in apricots and orange zest; remove from heat. Cool completely.

Ingredients you will need

Cinnamon Stick