Apricot and Rosemary Chutney

Makes 16 servings

Serve this with cheese (such as warm brie), pork or turkey! Presentation * Fresh herb sprigs (such as rosemary, sage,a and chives) * Additional dried apricots and dried cherries * Fresh baguettes, thinly sliced * Thinly sliced apples

ingredients

12 ounces dried apricots, chopped
1 large red onion, chopped
1 cup water
2/3 cup cider vinegar
2/3 cup (packed) golden brown sugar
3 ounces dried tart cherries (3/4 cup)
1 1/2 tablespoons chopped fresh rosemary
3 large garlic cloves, finely chopped
2 teaspoons grated lemon peel
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup blanched slivered almonds, toasted

directions

1
Combine all ingredients except almonds in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; simmer until most liquid has evaporated and chutney is thick, stirring occasionally, about 25 minutes. Mix in almonds. Transfer chutney to bowl.
2
Chill until cold, about 3 hours. (Can be made 1 week ahead. Cover, keep chilled.)