Cranberry Apricot Chutney

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1 1/4 cups granulated sugar
1/2 cup water
1 12-oz package cranberries (3 cups)
3/4 cup snipped dried apricots
3 Tbsp cider vinegar
3 Tbsp brown sugar
1 Tbsp minced fresh ginger

Directions In a 3-quart heavy saucepan combine granulated sugar and water.
Cook and stir over med-high heat until sugar is dissolved.
Bring to a boil without stirring.
Stir in remaining ingredients.
Reduce heat. Simmer, uncovered, for 5 minutes or until berries have popped and mixture starts to thicken, stirring occasionally.
Remove from heat and allow to cool. Cover.

Refrigerate up to 4 days. Serve at room temperature

Makes about 3 1/2 cups.

Freezer Friendly

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