Cranberry-Apricot Chutney - cooking recipe

Ingredients

1 (12 ounce) bag cranberries
1 cup sugar
1/3 cup dried apricot, coarsely chopped
1/3 cup dried currant
1/3 cup golden raisin
2 tablespoons balsamic vinegar
2 tangerines, about 1/4 lb each
1/2 cup pecans, chopped

Preparation

Sort the cranberries, discarding any bruised or decayed fruit, then rinse.
In a 4-quart saucepan, over medium-high heat, bring the water, cranberries, sugar, apricots, currants, raisins & vinegar to a boil, stirring often.
Reduce heat & simmer, stirring occasionally, until cranberries begin to pop, 5-8 minutes.
Meanwhile, peel the tangerines, removing & discarding the peel & white fibers. Discard the seeds, then separate the segments & coarsely chop them.
Add the chopped tangerines & the juice to the pan, & simmer to blend flavors, 2-3 minutes.
Stir in pecans, then cool to room temperature & serve. Or chill & serve.
Can be kept in an airtight container in the refrigerator up to 3 days, or frozen for up to 1 month.