Cranberry-Pecan Chutney

Ingredients

• 1 cup apple cider 
• 0.8 cup apricots dried diced
• 1 stick cinnamon (3-inch)
• 12 oz cranberries fresh
• 1 inch ginger fresh
• 0.5 teaspoon kosher salt 
• 0.8 cup orange juice fresh
• 0.5 teaspoon orange zest loosely packed
• 0.5 cup pecans toasted chopped
• 0.1 teaspoon pepper dried red crushed
• 0.5 cup sugar 

Equipment

• sauce pan
• slotted spoon

Directions

1. Bring first 8 ingredients to a boil in a large saucepan over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 10 minutes.
2. Remove cloves with a slotted spoon, and discard.
3. Add cranberries; increase heat to medium, and bring to a boil. Boil, stirring occasionally, 3 to 5 minutes or just until cranberries begin to pop. Discard cinnamon stick and ginger. Stir in apricots and orange zest; remove from heat. Cool completely.
4. Serve immediately, or chill up to 2 days. Stir in pecans just before serving.