Cape Cod sunset at Ellis LandingLooking for a great chutney recipe that pairs perfectly with ham, turkey, burgers and brie? This Cranberry Apricot Chutney is over the top delicious- it’s a little sweet and a little savory and VERY addictive!
Cranberry Apricot Chutney
Author: Donna Cain
Recipe type: relish
This cranberry apricot chutney is so easy to make, lasts for weeks in the frig and is so delicious.
Ingredients
- 4 cups fresh whole cranberry
- 2 cups dried apricots, cut into cranberry size pieces
- 1 cup orange juice
- ¼ cup wine vinegar
- 2½ cups sugar
- 2 teaspoons Tabasco sauce
- ¼ teaspoon ground cloves
- ½ teaspoon ground cinnamon
Instructions
- Combine all ingredients in a non reactive saucepan. Heat slowly to simmer, stirring occasionally. Simmer for 1 hour or until cranberries have burst and apricots soft. Cool and store in refrigerator.
Meat Marinade
Author: Donna Cain
Recipe type: marinade
Ingredients
- 1½ cups soy sauce
- 1 cup sugar
- 1 Tablespoon honey
- ½ cup red wine
- 2 teaspoons ground ginger
- 2 cloves garlic, minced
- ¼ cup brown sugar
Instructions
- Mix all ingredients together. Allow ½ cup marinade per pound of beef. We place our meet in a zip lock bag and marinate in the frig overnight.
Thinking I’ll serve London Broil with chutney this Easter- YUM! Come stay with us and enjoy the absolute best place to stay on Cape Cod- the Captain Freeman Inn.
