Cranberry and Apricot Chutney

2 cups ( 1/2 pound) fresh cranberries4 ounces (about 1/2 cup) dried apricots cut into thin strips 1/2 cup chopped shallots (2 medium) 1/4 cup sugar 1/4 cup cranberry juice1 tablespoon grated orange zest1 tablespoon chopped fresh parsley2 1/4 teaspoon chopped fresh thyme1 teaspoon grated lemon zest1 teaspoon grated lime zest1 teaspoon minced, peeled fresh ginger root 1/4 teaspoon ground coriander seed 1/4 teaspoon chopped garlic1 bay leafCombine all ingredients in a nonreactive saucepan. Bring to a boil. Reduce heat to medium low. Simmer, uncovered, stirring occasionally, until reduced and jam-like consistency, about 30 minutes. (Remove bay leaf after cooking.)Makes about 1 quart.Nutrition values per 2-tablespoon serving: 21 calories, 0 fat (0 saturated), 5 g carbohydrates, 1 g fiber, 0 protein, 0 cholesterol, 1 mg sodium.Chef Kenneth Trickilo, Napa Valley Grille, Paramus, N.J.

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