4 ounces Dried Apricots, julienne
3 ounces Dried Cranberries
2 ounces Dries Currant (Dried Cherries may be substituted)
1 each Onion, small, brunoise
¼ C Garlic, chopped
1 C Red Wine
Sauté the onion and garlic in 3 oz. of butter until translucent.
Deglaze the pan with the red wine and add dried fruit.
Sauté for 2 minutes, then add enough water to come ¾ of the way up and add 2 C sugar – bring to boil
Immediately turn down to a simmer and cook for 15 minutes or until chutney thickens