Cranberry Chutney
No sweet jelled sauces out of can for your loved ones…not when a fresh cranberry chutney
is this easy to make. And since you can prepare it the day before, everyone wins.

What You'll Need
12 ounces fresh cranberries, rinsed well
1-2 Granny Smith apples, peeled, diced
grated zest of 1 orange
juice of 1 orange
1/2 (one half) cup unsweetened, dried apricots
1 teaspoon fresh grated ginger
1 teaspoon ground cinnamon
1/2 (one half) teaspoon pure vanilla extract
pinch sea salt
3-4 tablespoons barley malt or honey

Instructions
Place all ingredients, except barley malt, in a saucepan and bring to a boil over medium heat.
Cover and reduce heat to low, cooking until most of the liquid has been absorbed, about 25 minutes.
Remove cover and add barley malt to taste. Continue cooking over low heat, uncovered, until the
barley malt thickens, about 10-12 minutes more. Remove from heat and cool to room temperature
before transferring to a jar. Seal tightly and chill completely. Before serving, bring chutney to room
temperature. Makes 6-8 servings.