Heat olive oil in a saucepan over medium heat. Add the chopped onion and Serrano pepper to the pan and cook 3-4 minutes until onions have softened. Add in the minced garlic and cook for an additional minute.
Add in orange juice, Worcestershire sauce, brown sugar, ginger, cranberries, apricots, water and salt to the saucepan, bring to a boil.
Once boiling, cover with a lid and let cook for 10 minutes, until the cranberries have softened. Remove the lid and cook an additional 10-15 minutes, until most of the liquid has evaporated.
Remove saucepan from heat and let cool before serving.
Following a gluten-free lifestyle is easier than ever. There are new recipes coming out daily, everything from muffins and pizza to butter cookies and fried chicken. Eating gluten free doesn't mean the food has to be boring. View Recipes >
Incredibly delicious recipes that don't let you down!
Healthy is easy when you have fantastic recipes to follow. Check out these 5 meals that fill you up with naturally tasty ingredients. You won't find any deep fried, artery clogging dishes here, just wholesome, health conscious entrees that put nutrition first. There's a little something for everyone here, from a veggie baked ziti to a broiled salmon with tomatoes. Every recipe is low in fat but high in flavor! View Recipes >
Email Recipe
Cranberry Apricot Chutney
Serves 2 cups
Ingredients:
1 tablespoon olive oil
1/3 cup chopped yellow onion
1 Serrano pepper, seeded and chopped
1 tablespoon minced garlic
4 tablespoons fresh orange
1 teaspoon Worcestershire sauce
4 tablespoons brown sugar
1/4 teaspoon ground ginger
1 bag fresh cranberries, 12-oz.
12 dried apricots, chopped
1 cup water
1/2 teaspoon salt
Directions:
Heat olive oil in a saucepan over medium heat. Add the chopped onion and Serrano pepper to the pan and cook 3-4 minutes until onions have softened. Add in the minced garlic and cook for an additional minute.
Add in orange juice, Worcestershire sauce, brown sugar, ginger, cranberries, apricots, water and salt to the saucepan, bring to a boil.
Once boiling, cover with a lid and let cook for 10 minutes, until the cranberries have softened. Remove the lid and cook an additional 10-15 minutes, until most of the liquid has evaporated.
Remove saucepan from heat and let cool before serving.
Life's better on the inside!
Get exclusive flash sale invitations, deals, recipes, events and news – delivered right to your inbox.
