By: Chef Matt Chatfield
Cranberry Apricot Chutney Crostini
1 ½ cups dried apricots, chopped
1 bag fresh cranberries
1 large red onion, diced
4 cups water
½ cup apple cider vinegar
1 cup golden brown sugar, packed
3 cloves garlic, finely chopped
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1. For the chutney, in a heavy medium saucepan, add apricots, onion, water, vinegar, sugar, cranberries, garlic, salt, and pepper. Place on stove over medium-high heat. Bring to a boil and cook until all sugar dissolves, stirring constantly. Reduce heat to medium-low and continue to simmer for 40 minutes, till the cranberries pop open, or until all liquid is absorbed and chutney is thick, stirring occasionally.
2. Refrigerate for use, serve with good cheeses, roasted poultry, or Pork dishes.
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