Serve with: Roast turkey, ham, or chicken. Combine with: Crackers that have been spread with cream cheese or goat cheese. Use as: A sandwich spread.
Ingredients
1 cup pure maple syrup
1/2 cup water
1/4 cup apple cider vinegar
1/2 cup chopped dried apricots
1/2 cup chopped dried peaches
1/3 cup sweetened dried cranberries
2 garlic cloves, chopped
1 teaspoon salt
16 ounces fresh cranberries (about 4 cups)
2 1/4 teaspoons chopped canned chipotle chiles*
Directions
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.)
*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.
