Cranberry Apricot Orange Chutney

It’s not even the holiday yet and I’m already exhausted, although nothing is really done. I kid you not, planning and organizing isn’t my cup of tea. And when the moment of truth comes knocking on my door and I really have to do some type of organizing, I try so hard that I very quickly wear myself out.
Anyhow. We are hosting Thanksgiving/My Birthday/Long-Weekend-With-Friends type of a deal this week. So, good luck to me and see you next week if I survive, as I already managed to overwork myself by getting nothing done. Yep, that takes some serious talent! 
Well, actually, I did complete one task yesterday. I cooked this awesome cranberry chutney to go with our twelve-pounder Mr. Turkey. I’m not a fan of a traditional cranberry sauce, so chutney seems like a perfect replacement. I’ll tell you more. I’m really looking forward to making a sandwich out of leftover turkey and topping it with this sweet-and-spicy deliciousness!
I got the idea from the November’s issue of Food & Wine magazine and put my spin on it. 
So, here it goes.



  • 2 tablespoons vegetable oil
  • 2 shallots, finely chopped
  • 1 garlic clove, minced 
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • 1 bag fresh cranberries, rinsed
  • 1 Granny Smith apple, peeled, cored and finely chopped
  • 1 orange, peeled and finely chopped
  • 1 cup dried apricots, finely chopped
  • 2 tablespoons orange peel, finely chopped
  • 1 cup honey
  • 1/4 cup water
  • Salt and pepper, to taste
  • A pinch cayenne pepper (optional)

Heat the oil in a medium saucepan over medium-high heat. Add the shallots and garlic and cook stirring often until soft. Add cinnamon, clove, allspice and nutmeg, stir well and cook for another 2-3 minutes.
Add cranberries, apples, orange, apricot, orange peel, honey and water and stir well to combine. Once the mixture comes to boil, lower the heat and continue cooking for another 30 minutes, while stirring often, until the chutney thickens.
Season with salt and pepper to taste.
Can be made ahead of time and kept refrigerated in an airtight container.


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