Apricot-Cranberry Chutney

Course : Chutney
Serves: 14
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3 cups fresh or frozen cranberries
1 cup chopped dried apricots
1/2 cup chopped dates
1/2 cup chopped onion
1/2 cup cider vinegar
1/2 cup light corn syrup
3/4 cup packed brown sugar
1 tablespoons grated orange peel
3/4 cup orange juice
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground ginger

Preparation / Directions:

In a large heavy saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 15 to 20 minutes or until thickened and cranberries have popped. Chill. Serve as an accompaniment to turkey or pork.


Nutritional Information:

127 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 33g Carbohydrate; 0mg Cholesterol; 96mg Sodium

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