directions
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1
Chop dried apricots and place in a large saucepan
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2
Dice the onion and add to apricots
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3
Peel garlic and mince
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4
Remove leaves from rosemary stems and finely dice
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5
Add rosemary and garlic to apricots. Add the water, vinegar, brown sugar, dried cranberries, lemon zest, salt and red pepper flakes
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6
Bring to a boil and then lower heat and simmer until thickened, about 25 minutes
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7
Stir in almonds and cool to room temperature. Chill at least 3 hours and up to 2 weeks
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8
Makes 3 cups.
CRANBERRY APRICOT CHUTNEY
ingredients
- 12 ounces dried apricots
- 1 large red onion
- 3 garlic cloves
- 3 sprigs fresh rosemary
- 1 cup water
- 2/3 cup cider vinegar
- 2/3 cup golden brown sugar
- 3/4 cup dried cranberries
- 2 teaspoons grated lemon zest
- 1/2 teaspoon salt
- Pinch crushed red pepper flakes
- 1/2 cup toasted slivered almonds