Cranberry Apricot Chutney Recipes Recipe For Chicken

APRICOT/CRANBERRY CHUTNEY

Steps:

• In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
• In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.

APRICOT CRANBERRY CHUTNEY

Steps:

• Place tomato sauce, cranberries, apricots and honey in medium saucepan; mix well.
• Cook over medium heat until gently bubbling around edges; reduce heat if necessary to maintain this rate of cooking. Continue for about 10 minutes, stirring occasionally, or until most of liquid is absorbed.
• Serve warm or at room temperature with roasted turkey, chicken or pork.

APRICOT CRANBERRY CHICKEN

Steps:

• Sprinkle chicken with salt. In a large skillet, heat 1 tablespoon oil over medium-high heat and brown half of the chicken on both sides. Remove from pan; repeat with remaining oil and chicken., Add onion to same pan; cook and stir over medium heat 2-3 minutes or until tender. Stir in broth, cranberries, preserves and vinegar; return to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly reduced. Return chicken to pan; cook, uncovered, 4-6 minutes longer or until chicken is no longer pink, turning chicken halfway.

APRICOT AND CRANBERRY CHUTNEY RECIPE

Steps:

• Peel and core the apple and roughly chop then place in a food processor with the onion, apricots and ginger. Pulse lightly until finely chopped then place in a large saucepan and add the rest of the ingredients.
• Bring the mixture to the boil, then lower the heat to a gentle simmer. Cook the mixture gently uncovered for 20-30 mins until thick and pulpy. Remove the cinnamon stick.
• Spoon into warm, sterilised jars then seal and store in the fridge.

CRANBERRY-GINGER CHUTNEY

Steps:

• Combine all ingredients in heavy medium saucepan. Cook over medium heat, stirring to dissolve sugar. Increase heat to high and boil 3 minutes. Transfer to bowl. Cool. (Can be prepared 1 week ahead. Refrigerate in airtight container.)