Cranberry-Apricot Chutney

Makes 2 cups / I make this every single year and serve it not only with turkey, but slathered on roast beef sandwiches, steak, and chicken. Or try it swirled into chicken or tuna salad. It’s sweet, tangy, and spicy, just like chutney should be. When giving as a gift, I package it in a glass jelly jar and accompany it with my favorite brand of curry powder.

1 12-ounce bag cranberries
(about 3 cups)
3/4 cup dried apricots, diced small
1/4 cup apricot nectar
1-2 jalapeño or chipotle chilies, minced
1/2 cup brown sugar
1/2 teaspoon kosher salt
Zest of 1 lime
Zest of 1 orange
3/4 cup walnuts or pecans, coarsely chopped

1. Place cranberries, apricots, apricot nectar, chilies, and sugar in a small saucepan. Cook over medium-high heat, until cranberries are soft and all the liquid has been absorbed, about 10 minutes. Set aside to cool.

2. Add salt, lime and orange zests, and nuts. Use immediately, or cover and refrigerate for up to two weeks.