Cranberry Chutney
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Ingredients:
1 16oz Can Whole Cranberry Sauce
¾ Cup Chopped Dried Apricots
1 Medium Green Apple, Peeled, Cored & Diced
1/3 Cup Sugar
1/3 Cup Apple Cider Vinegar
¼ Tsp Allspice
¼ Tsp Ground Ginger
¼ Tsp Ground Cinnamon
Pinch Ground Cloves
Combine All Ingredients In Medium Saucepan Or Skillet And Cookover Medium Heat For 35 Minutes, Stirring Occasionally. Servewarm, Room Temperature Or Cold.

Serving Suggestions:

For chutney-brie spread with ginger snaps: in a shallowoven-proof casserole or glass pan, place 3/4 lb piece of brie cheese (do not remove rind) and pour chutney over. (prepare abasked of ginger snap cookies or crackers/baguette slices.) Microwave casserole covered with wax paper, for five minutes on high or until cheese is melted and bubbly.* Serve casserole by having guests spread chutney and brie on cookies, crackers orbread slices.
* In conventional oven, place uncovered casserole in preheated 350 degrees oven and heat for 10 minutes or until brie is melted.

For chutney-glazed chicken pieces: in pam-coated baking dish, place chicken pieces (bone-in or boneless) and cover with cranberry chutney. Pour 1-1 1/2 cups chardonnay or fruity white wine over all. Cut 2 tbs butter into tiny pieces and dot the topof the casserole with butter pieces. Bake in preheated 375 degree oven for 50-60 minutes for bone-in pieces; 30-40 minutes for boneless pieces. Serve chicken and sauce over rice of creamy mashed potatoes.

For a gift: put chutney in a festive-wrapped jar and add it toa gift basket with soft cheeses and crackers. It is a wonderful winter picnic or tailgate party snack.

Serve as a condiment for roasted meats - turkey, chicken orpork - or as a warm "cranberry sauce" at holiday meals or buffets.

Diane Scalia