Cranberry & Apricot Chutney

| Heidi

Cranberry & Apricot Chutney

This is a week that for a lot of people is a well thought out planned week. Only four days until Thanksgiving… if you count today! Well, I am counting today. I have 30 people coming for dinner so as you can imagine I have to be super organized in order to enjoy my guests and at the same time bring them the best dishes I can. There is a lot to be made, so I always allocate some dishes to the adult kids, nieces and nephews that are excited to be new at participating. When asked, what can I make or do?… I say, ‘can you make coleslaw and do you need a recipe?’ Or ‘how about an apple pie’… how about dinner rolls, ‘can you help set the table’. Any assistance is great on a day like Thanksgiving…

I have a count down to Turkey day… Two days ago the turkeys went into the refrigerator for their long thaw. Yesterday the house was cleaned, a lot of the shopping was done and I washed all the candle holders and wine glasses. Then I filled all the candle holders with candles and organized them according to what table they will go on. Today I am making my chutney because it can be made ahead; it is better when it sits and is great stored. I will also cut all the celery, and carrots for my stuffing and store them in water.

So, let me tell you a little about the chutney. This chutney was born years ago when I was young and when I asked… ‘What can I make?’ I was put in charge of cranberries. I suppose because they thought I would bring the old standard…. but I did not! I always hated the cranberries on the Thanksgiving table and chutney had just become a ‘thing’, so I set out to make the best cranberry chutney I could. A star was born! Now I make enough for gifts and extra to save for a Christmas dish I make, (to be seen at Christmas).

Cranberry & Apricot Chutney
1 stick of butter + 3 Tbs
2 garlic cloves minced
2 cups diced onion
2 cups diced celery
2 cups diced carrots
2 cups chicken stock
1-2 cup white wine
16 oz dried apricots quartered
16 oz dried cranberries
1/2 cup dried currants
2 cups white grape juice
1 cup apple juice
1/4 cup red wine vinegar
1 cup of honey
1/4 cup juice from a lemon and some zest

In a stock pot melt 1 stick of butter and add garlic, carrots, celery and onions. Cook on medium to medium high for 20 minutes until all the vegetables are tender. Next add the apricots, cranberries and currants along with 2 cups of wine.

Cranberry & Apricot Chutney 3

Cook for another 6 to 8 minutes. Add chicken stock and cook 10 minutes more. Next add vinegar, lemon juice and honey. Cook additional 10 minutes. Next add the white grape and apple juices. Continue cooking on low for 20 to 25 minutes. Taste to see if it is too sweet or too savory. You can adjust with honey. Finish with 3 tablespoons of butter.

We’ve shared this on Fiesta Friday. Go check it out and see many more great ideas!

Enjoy!

Heidi

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21 thoughts on “Cranberry & Apricot Chutney”

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    1. It’s not hard and is a great gift for the people in your life who enjoy to entertain. I will be blogging it in a new way soon. For the Christmas party goers and havers…

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    1. Linda was busy too, I know. But thanks Lynn. I had a wonderful time and I am relieved it is over. The best part is always when everyone tells you what a wonderful Thanksgiving it was and how delicious everything was. That is what makes it all worthwhile.

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    1. Thanks Annie! It also makes a great gift when if you have any party’s to go to. This year I am putting a small jar in a gift bag along with some brie and crackers for each of the girls in my husbands office. They work very hard for him and I like to give them something extra every holiday!

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    1. Hi Julie, and thanks. Thanksgiving was a lot of people, but it flowed nicely. The tables were set a day in advance with the help of my son, niece and her fiance. My dining room, (which comfortably seats 12), was turned into the buffet. Lucky for me I’m in the process of redecorating my living room and the furniture won’t arrive till December 7th. That left me the entire room to be used as a banquet area. I rented most of the dishes and silverware because the rental place has to do the dishes…. Lol, and I love any excuse to buy linens. I assure you I will not have 30 people next year! But I’m glad I did it and now anywhere from our regular 14 will feel simple.

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