Apricot Chutney

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.

Cranberry-Apricot Relish

This is a recipe I found in the Bon Appetit magazine, probably from the mid 1990's. 

Since it freezes well, I put half into the freezer for the next year.

Ingredients

1 large orange, quartered with peel (remove the seeds, if any)
1 lb. cranberries
1-1/2 cups sugar
1/2 cup apricot preserves
1 8 oz. can crushed pineapple, drained
2 tablespoons lemon juice

Directions

Finely chop the orange in a food processor. Combine cranberries and sugar in a heavy saucepan.

Cook and stir over medium heat until cranberries just begin to pop, about 10 minutes.

Transfer cranberries to a bowl, add apricot preserves and mix until melted.

Stir in chopped orange, drained crushed pineapple and lemon juice.

Cover and refrigerate until well chilled.