Ingredients
1/4
cup apple cider vinegar
1/2
cup chopped dried apricots
1/2
cup chopped dried peaches
1/3
cup sweetened dried cranberries
16
ounces fresh cranberries (about 4 cups)
2
1/4 tsp chopped canned chipotle chiles*
Directions
1.
Combine maple syrup, 1/2 cup water, and vinegar in heavy medium saucepan. Bring to boil over medium-high heat. Add all dried fruit, garlic, and salt; cook 5 minutes, stirring occasionally. Add fresh cranberries and chipotle chiles; bring to boil. Reduce heat to medium-low; cover and simmer until cranberries pop and mixture thickens, stirring occasionally, about 12 minutes. Transfer to bowl. Cover and refrigerate overnight. (Can be made 1 week ahead. Keep refrigerated. Bring to room temperature before serving.)
2.
*Chipotle chiles canned in a spicy tomato sauce that is sometimes called adobo are available at Latin American markets, specialty foods stores, and some supermarkets.
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