Cranberry-Ginger Chutney
Renee
This is our cranberry sauce I make every year for Thanksgiving and Christmas....
ingredients
- 1 bag fresh cranberries
- 32 dried apricots, quartered
- 1 1/2 c packed golden brown sugar
- 2/3 c dried currants
- 4 T minced peeled fresh ginger
- 4 T cranberry juice (orange juice if you don’t have cranberry will work)
- 1 1/2 t ground cinnamon
- 1/2 t cayenne pepper
directions
Combine all ingredients in saucepan. Cook over medium heat, stirring to dissolve sugar. Increase heat to high and boil for 3 minutes. Transfer to bowl. Cool at room temperature. Can be prepared 1 week ahead and refrigerated in airtight container.
Source: Renee
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