• Use Apricot Cranberry Walnut Chutney as an accompaniment for poultry or pork. 
• As a quick and impressive appetizer, spread on a wedge of brie or goat cheese and serve with crusty bread.
• Stir into chicken, turkey or tuna salad to add a robust flavor.
• Add to your stuffing recipe to keep it moist and enhance the flavor.
• Use it as a glaze during the last hour of roasting turkey or chicken
• Combine sauted onions, chicken broth, chutney and balsamic vinegar; reduce over med-high heat and serve over sliced pork, chicken or turkey.   

• Brie Puff Pastry with Apricot Cranberry
  Place small Brie wheel on thawed Puff Pastry sheet and cut in half horizontally.  Spread 1/2 to 1 cup Apricot Cranberry Walnut Chutney between the two halves. Wrap puff pastry around cheese wheel and crimp edges so it is completely sealed.  Bake at 350 until pastry starts to brown.  Allow to cool for 6-8 min.  Serve with crackers or crusty bread
  
  Apricot Cranberry Crostini
  Preheat oven to 450.  Cut French baguette into 1/3-inch thick slices, arrange on baking sheet & brush with olive oil.  Bake until golden & crisp.  Top with goat cheese and a dollop of room temperature Apricot Cranberry Walnut Chutney.  
  
  Apricot Cranberry Walnut Turkey Glaze
  Simmer 1/2 jar Apricot Cranberry Walnut Chutney with 2 Tbsp water and 1/2 tsp salt until chutney is melted, about 3 min.  During last hour of roasting a 12-14 lb turkey, brush glaze over breast and legs; continue roasting.  If glaze starts getting too brown, tent turkey with foil.  For added flavor add additional Chutney to gravy and heat thoroughly so that Chutney is completely melted into gravy.  
  
  Apricot Cranberry Walnut Rock Cornish Hens
  In large bowl, combine 1 cup Apricot Cranberry Walnut Chutney with 2 cups balsamic vinegar and 1 Tbsp orange juice concentrate. Marinate 4 Cornish hens for at least 2 hours (turning a few time), but preferably over night.  Preheat oven to 350.  Place hens in roasting pan and cook for 1 hour, basting with marinade every 15 min.  
  
  Apricot Cranberry Balsamic Sauce perfect over pork, chicken and turkey 
  Melt 2 Tbsp butter in med skillet over med-high heat.  Add 1 cup chopped onion or shallots and saut until softened.  Add 1 cup chicken broth, 2/3 cup Apricot Cranberry Walnut Chutney, 2 Tbsp balsamic vinegar and whisk until well mixed.  Boil until sauce has reduced, about 7-8 min.  Salt & pepper to taste and serve over sliced meat.   
  
  Apricot Cranberry Walnut Stuffing/Dressing
  Melt 12 Tbsp unsalted butter in stock pot.  Add 4 diced onions and 8 diced celery stalks; cook over med heat until onions are soft, about 10 min.  Add 12 chopped fresh sage leaves and cook another 3 minutes.  Add 1/2 cup chicken stock; cook for about 5 min until stock is reduced by half.  Transfer mixture to large bowl; add 2 loaves stale white bread, cut into cubes, 2 tsp salt, 4 tsp ground black pepper and 3 cups chopped flat leaf parsley; combine well.  Slowly drizzle in 5-1/2 cups chicken stock and 1 jar Apricot Cranberry Walnut Chutney; mix until well combined.  Use to stuff turkey or chicken and roast as usual or place in a baking pan and bake at 350 until heated through.  
  
  Apricot Cranberry Walnut Orzo Salad
  Cook 1-1/2 cups orzo in boiling water for 8-10; drain and cool to room temp.  In large bowl, combine juice of 1 lemon, 1 chopped red bell pepper, 1/2 cup chopped cilantro and 6 thinly sliced green onions; add orzo.  In separate bowl, combine 1 Tbsp honey, 2 cups Apricot Cranberry Walnut Chutney, 1/3 cup balsamic vinegar, and 1/2 cup olive oil.  Add to orzo mixture and combine well.  Serve at room temperature.  Salt & pepper to taste.  Serves 6-8.  
  
  Apricot Cranberry Chicken Salad
  In small bowl, combine 6 Tbsp mayonnaise and 1 cup Apricot Cranberry Walnut Chutney; set aside.  In large bowl, combine 2-1/2 lb boneless, skinless chicken breasts, that have been poached and cut into cubes, and 1/2 to 3/4 cup cashew nut pieces.  Add the sauce mixture and 1/2 cup finely chopped cilantro; toss well.  Serve on crusty bread or over mixed greens.  Serves 6-8.  
  
  Apricot Cranberry Tuna Salad
  In medium bowl, combine 2 Tbsp mayonnaise and 2-3 Tbsp Apricot Cranberry Walnut Chutney.  Add 2 cans of drained tuna, 1/4 cup diced celery and 4 Tbsp chopped chives.  Serve as a sandwich filling or over salad greens.  Serves 2-4.   
  
  

Nutrition Facts: Serv. Size: 1 Tbsp (14g), Amount per serving: Calories 16, Fat Cal. 1, Total Fat 0.0g (0%dv), Sat. Fat 0.0g (0%dv), Trans Fat 0.0g (0%dv), Cholest. 0.0g (0%dv), Sodium 0.0mg (4%dv), Total Carb. 3.8g (1%dv), Fiber 0.3g (1%dv), Sugars 2.9g, Protein 0.2g  Iron (0%), Vitamin C (4%), Calcium (0%), Vitamin A (4%). Percent Daily Values (dv) are based on a 2,000 calorie diet. ALL NATURAL, NO ADDITIVES, KOSHER
REFRIGERATE AFTER OPENING

Ingredients: Apricots, apples, sugar, onions, cider vinegar, oranges, ginger, garlic, cranberries, raisins, walnuts, red bell peppers, spices, lime juice.
GLUTEN FREE