Cranberry Apricot Chutney


Did You Know? There are about 4,400 cranberries in one gallon of juice!

Here's another recipe to prepare for the holidays, courtesy of Elana's Pantry. Compared to other cranberry sauces, this particular sauce does not include any granulated sugar, and only two tablespoons of agave. With all the heavy dishes being consumed throughout the holidays, the health benefits of cranberries should be a selling point for this dish. As a huge cranberry fan, I loved this version. My family on the other hand, thought it was a bit tart. You may want to increase the agave nectar or add 1/4-1/2 cup of sugar, you be the judge...

Cranberry Apricot Chutney

Cranberry Apricot Chutney
1 pound fresh cranberries
1 1/2 cups water
1/2 cup dried apricots, cut into quarters
1/4 cup currants
2 tablespoons agave nectar
1/4 teaspoon ginger zest
1 teaspoon orange zest

Wash cranberries thoroughly, discarding the soft and rotten ones.

Add cranberries and water to a medium saucepan, and bring to a boil. Reduce heat, and simmer for 10 minutes.

Add the apricots and currants, and simmer for 5 minutes. Add the agave and both zests, and simmer for an additional 5 minutes. Enjoy warm, or let cool in the refrigerator.

No comments:

Post a Comment

Back to Top