Recipe

Cranberry, Onion And Apricot Confit Recipe

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Ingredients

Directions

Step #1 Grate the yellow zest from the lemon.
Step #2 Using a small sharp paring knife, cut away & discard the thick white pith.
Step #3 Cut the lemon crosswise in half & pick out the seeds with the tip of the knife.
Step #4 Dice the lemon into 1/4 inch pieces.
Step #5 In a medium nonreactive saucepan, mix the cranberries, onion, jalapeno, ginger, cinnamon stick, mustard, garlic, sugar, sliced lemon & zest, & salt.
Step #6 Bring to a boil over med-heat/flame, stirring often to dissolve the sugar.
Step #7 Reduce the heat to low & let simmer until the sauce is thick & the cranberries have burst, 10 to 15 mins.
Step #8 Cool completely.
Step #9 (The chutney can be prepared up to 1 week ahead, covered tightly & put in the fridged).
Step #10 Remove the cinnamon stick just before serving.
Step #11 Serve at room temperature.
Step #12 GMT RECIPES.
Enjoy the Cranberry, Onion And Apricot Confit recipe

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