I made this chutney to go with a chicken liver terrine recipe. I found this recipe on the Web and wrote it down on paper. Now I can't find it.
2 t. olive oil
1 red onion, medium, coarsely chopped
1 T. finely grated fresh ginger
1/4 c. brandy
2 c. water
3/4 c. cider
30 g. diced dried apricots
3/4 c. firmly packed brown sugar
Handful of raisins (my addition)
Heat oil on low in a sauce pan and add the onion and ginger. Cook 10 minutes or until the onion is soft.
Add the brandy, cook 3 minutes; or until liquid has been absorbed.
Add the water, cider, apricot, sugar, and raisins. Stir, reduce to low, simmer 40 to 60 minutes until the mixture has reduced and thickened.
Transfer to a clean dry jar, fill with the chutney, cover; invert for 2 minutes.
Set aside to cool.