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A great sauce can make the dish. Add this delicious fruit chutney, which is chock-full of cranberries, apricots, pears, and brandy, to your repertoire. Cranberry chutney is a perfect compliment to poultry and pork dishes, plus this relish pairs well with cheese.

Cranberry-Apricot Relish is Number 7 on our list of the Top Thirty Recipes celebrating the Thirtieth Anniversary of Kitchen Conservatory. The recipe is available here.

To experience this recipe in person, register for “My First Thanksgiving” taught by Barb Nack, the director of the Kitchen Conservatory cooking school on Sunday, November 2 or Monday, November 10.