November is marching on with Christmas right behind. For me it is time to start thinking about the food to organize during the holiday season, for parties, presents and cookie exchanges.
The following recipe you can make ahead and it is excellent on top of a Brie appetizer (quick and simple) or with chicken.
Apricot Chutney You can keep it in an airtight container in the refrigerator up to one month. For long-term storage, chutney can be transferred into sterile mason jars and processed in a water bath. 4 cups dried apricots, quartered 2/3 cup raisins 2 large cooking apples, peeled, cored, diced 2 onions, finely chopped 5 cloves garlic, minced 1/4 cup chopped fresh ginger 11/3 cup granulated sugar 11/3 cups brown sugar 4 cups water 2 cups cider vinegar 1 tbsp yellow mustard seeds 11/2 tsp whole cloves 11/2 tsp freshly cracked pepper 3/4 tsp ground allspice 1/2 tsp salt
- Combine all ingredients in a large stainless steel pot. Place over medium-high heat. When it starts to boil, reduce heat to maintain a gentle simmer. Cook, stirring often with wooden spoon, until mixture thickens to your liking, 25 to 35 minutes.
- Let cool. Then transfer to an airtight container and refrigerate.
