This sweet-tart chutney is a great condiment to have on hand. Its flavor complements grilled or broiled chicken; you can serve it with cheese as an appetizer; and it will lend an element of surprise when mixed with tuna or chicken salad.

For variety, you can substitute other dried fruits such as apples or raisins (up to ½ cup) for the apricots and cranberries. You can also substitute other fruits, such as a peach, mango or pineapple (up to 3 cups total), for the apple and pear.

Ingredients

1 apple, cored, peeled and cut into ¼-inch cubes (about 1 ½ c.)

¼ c. coarsely chopped dried apricots, loosely packed (about 8 apricots)

¼ c. dried cranberries

1 tbsp. lemon zest

¼ c. fresh lemon juice

3 tbsp. white wine vinegar

3 tbsp. water

1 tbsp. light brown sugar

½ tsp ground cinnamon (see Tip)

1/8 tsp. freshly ground pepper

Dash of salt

1 pear, cored, peeled and cut into ¼-inch cubes (about 1 ½ c.)

Preparation

Put all of the ingredients, except the pear, in a medium saucepan. Cover and cook over medium-high heat until the liquid comes to a boil. Reduce the heat to medium and continue to cook, covered, stirring occasionally for about 10 minutes. Stir in the pear; cook covered, stirring occasionally, until all of the fruits are tender, about 5 more minutes.

Remove from the heat and allow to cool.

Pour the chutney into sterilized glass jars; cover and refrigerate.

Advance Preparation

This chutney will keep for up to 2 weeks in a covered container in the refrigerator. Serve chilled, at room temperature or reheat, stirring gently.

YIELD: 2 cups