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Cranberry Chutney

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By Nava Atlas and Jennifer Josephy

Posted July 23rd, 2007

This article is reprinted with permission from Vegetarian Celebrations: Festive Menus for Holidays & Other Special Occasions Tag: Updated Ed..., by Nava Atlas, (1996, Little, Brown and Company)

Vegetarian Celebrations: Festive Menus for Holidays & Other Special Occasions Tag: Updated Ed...

Servings:	8
Author Notes:	If your primary experience with cranberries has been in sweet, jelled sauces, this spicy chutney will provide a welcome change of pace for your grown-up palate!
Ingredients:	12 ounces fresh cranberries 1 cup peeled, diced apple 1 cup orange juice 1/2 cup chopped, dried apricots 1 teaspoon freshly grated ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 3 to 4 tablespoons honey, or to taste
Instructions:	Place first 7 ingredients in a deep, heavy saucepan and bring to a simmer. Cook over low heat with lid slightly ajar for 20-25 minutes, or until liquid is mostly absorbed . Add honey to taste & simmer uncovered for another 5-10 minutes until thick. Cool to room temperature and store in sterilized jar, tightly covered but not sealed. Refrigerate. Bring to room temperature before serving. Diabetic Exchanges: 1 Fruit; 1/2 Other Carb