This recipe was submitted by M.K. Kim, was originally published in Bon Appetit in December 1992.
Kimís notes: Iím not a big chutney fan, but I love this recipe! Several members of my family said they donít like ginger, but they loved this chutney. We had no trouble using it all within a few days.
1 1/2 cups fresh cranberries
16 dried apricots - quartered
3/4 cup golden brown sugar - packed
1/3 cup dried currants
2 tablespoons fresh ginger - minced
2 tablespoons cranberry juice cocktail
3/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Combine all ingredients in a heavy medium saucepan. Cook over medium heat, stirring to dissolve sugar. Increase heat to high and boil 3 minutes. Transfer to a bowl; cool. Can be prepared 1 week ahead. Refrigerate in an airtight container.
Yield: About 1 2/3 cups
Calories: 244 Calories From Fat: 0%
Protein: 1g Carbohydrate: 62g
Cholesterol: 0mg Sodium: 18mg