Thanksgiving is almost here! It’s my favorite holiday and I can’t wait to spend the day with my family. As I was making one of my traditional sides today, I thought I’d post the recipe to my blog so other people can enjoy it. Full disclosure: Liam walked around for half an hour after this was cooking with a clothespin on his nose, loudly complaining about the awful smell! Not a ringing endorsement, but then again, he’s not a big fan of vinegar. If you like a sweet & sour tang, you’ll love this stuff. I serve it alongside the turkey, of course (along with a delicious sauce that my father-in-law always brings that features port, cranberries, and cloves–yummy!), but love it the very best with leftovers in a sandwich the next day. This is one of those recipes that I make every Thanksgiving and always wonder why I don’t make it any other time of the year.

I originally got the recipe from, so if you have an account there, you can just save it to your Recipe Box.

Apricot Cranberry Chutney

1/4 cup dried apricots, chopped
3/4 pound cranberries
1/2 cup raisins
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 pinch ground cloves
1 cup water
3/4 cup white sugar
1/2 cup cider vinegar

  1.  Combine the apricots, cranberries, raisins, and spices. Mix together and set aside.
  2. In a medium saucepan, combine the water and sugar. Bring to a boil, stirring constantly until the sugar is dissolved.
  3. Add the dried fruit mixture and vinegar, bringing to a boil. Lower temperature and simmer for 10 minutes.
  4. Remove from heat and allow to cool for 5 minutes. Serve immediately or refrigerate in a covered container.