Prep Time 10 min Cook Time 20 min Serves 6-8
1 12 oz. bag whole cranberries
1/4 cup dried apricots, diced
1/2 cup raisins
1/2 cup apple cider vinegar
3/4 cup granulated sugar
1 cup water
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger (preferrably freshly ground with a Weston Multi-Seed Grinder)
1 pinch ground cloves (preferrably freshly ground with a Weston Multi-Seed Grinder)
Heat water and sugar in a medium saucepan until sugar has dissolved. Add in cranberries, cover, and let cook until cranberries begin to pop open. In the meantime, dice the dried apricots with the Weston Multi-Chopper. Once the cranberries begin to pop open, put the cranberries and sugar water through a Weston Food Mill.
Once pureed, return to saucepan and add in remaining ingredients. Bring to a boil, then let simmer ten minutes. Remove from heat. From here you may either serve it hot or chill it. I prefer my cranberry chutney cool.