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.
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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.
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