Photo: Spiced Stone Fruit Chutney Recipe
Ingredients
- 1 1/2 cups chopped dried apricots
- 1 cup chopped dried cherries
- 1 cup pomegranate juice
- 2 cups water
- Small pinch salt
- 2 chai spiced tea bags
- 1 cup toasted and chopped pecans
Directions
Put the fruit into a medium heavy bottomed pot over medium heat. Add the pomegranate juice, water, and salt and bring to a simmer. Add the tea bags and simmer for about 40 minutes, until liquid has been mostly absorbed.
Remove the tea bags and discard. Stir in the pecans and transfer to a serving bowl. Serve warm or at room temperature and enjoy!
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By cwbloom
Savannah, GA
on March 20, 2013
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This is an AMAZING substitute for standard ol' cranberry sauce. So delicious and easy. I made it at Thanksgiving and have been craving it ever since. I used my leftovers cold on greek yogurt and inside crepes, wonderful!
By jtpatric
Chesterfield, MO
on December 17, 2010
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Simple but outstanding. SOOOO much better than store-bought fruit chutney. Fresh, flavorful and, honestly, fool-proof. We enjoyed it for several rounds (the recipe makes enough for several people, keeping the leftovers for several days. Truly grateful for the recipe, will never "buy" fruit chutney again. Thank you!!
By ruth_ohara_7129369
Ramsey, NJ
on December 17, 2010
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This recipe is delicious! I make a batch and top some with my greek yogurt for breakfast
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