• About this item One of our most popular dried fruit Deliciously sweet Perfect for baking or snacking.

Our Jansal Valley Dried Apricots begin by using the best fresh fruit handpicked from the world’s finest farms. By using the highest quality ingredients, the fruits natural flavor and sweetness require little else to shine all year round. Apple, Cranberry and Jansal Valley Dried Apricot Chutney. Makes: Approx. 2-3 Cups Chutney’s are perfect for preserving fruit at the peak of season and flavor. Adding Jansal Valley Dried Apricots gives this chutney a natural sweetness and creamy texture. Try this chutney on a ham sandwich or as an elegant homemade condiment on your table. T Olive Oil. 3 T Shallots / minced. 1 ½ t Garlic / thinly sliced. 2 t Ginger Pinch of Crushed Red Pepper Flakes Pinch of Salt. 4 C Turbinado Sugar. 3/4 C Raspberry Vinegar. ½ Cup Water. 2 Heaping Cups Apple / peeled and roughly chopped / about 2 apples. 1 Cup Jansal Valley Dried Apricots. 1 Cup Fresh Cranberries. Optional: Parchment Paper. In a medium sauce pan, heat olive oil over medium heat. Add shallots and sauté until translucent. Add garlic, ginger, pepper flakes and salt, sauté another 2 minutes. Add sugar and sauté another 3 minutes. Remove from the heat, stir in the vinegar and water. Return to the stovetop, and add in the remaining ingredients. Cover with parchment paper* or lid and simmer on very low heat for 40 minutes, or until apples are cooked through and are tender. At this point, remove the lid and simmer until the mixture is thick and almost all of the extra liquid has evaporated. Cool on the countertop, transfer to glass jars, seal, and store in the refrigerator up to two weeks. Tip: Parchment paper lids are beneficial because they balance the moisture when you’re cooking food on the stove top. They help keep in flavor and some moisture like a full lid, but also allow for excess moisture to escape – this will result in a richly flavored, slowly cooked chutney. To construct your own tear off a square from your parchment paper roll (bigger in size then your pan’s diameter). Lay the paper flat. Fold it down in half towards you. Then take the left side and fold it in half over the right. Now fold the right corners to meet each other. It should look like a triangle (think of this like you’re making a decorative snow flake). Cut the tip off (about a ¼” will do - this allows ventilation of the steam in the middle) and measure it in your pot to see how much should be cut from the other end. The lid should fit perfectly in your pot so it sits on top of the chutney.