Cranberry-Apricot Chutney
  • 112-ounce bag cranberriesabout 3 cups
  • 3/4cup dried apricots, diced small
  • 1/4cup apricot nectar
  • 1-2 jalapeƱo or chipotle chilies, minced
  • 1/2cup brown sugar
  • 1/2teaspoon kosher salt
  • Zest of 1 lime
  • Zest of 1 orange
  • 3/4cup walnuts or pecans, coarsely chopped
  1. Place cranberries, apricots, apricot nectar, chilies, and sugar in a small saucepan. Cook over medium-high heat, until cranberries are soft and all the liquid has been absorbed, about 10 minutes. Set aside to cool.
  2. Add salt, lime and orange zests, and nuts. Use immediately, or cover and refrigerate for up to two weeks.