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Spiced Stone Fruit Chutney

Forgo the canned cranberry sauce this year for something with substance. Get plenty of vitamin-chocked dried fruit, antioxidant-rich pomegranate juice and pecans full of omega-6 and omega-3 fatty acids. Ingredients 1 1/2 cups chopped dried apricots 1 cup chopped dried cherries 1 cup pomegranate juice 2 cups water Small pinch salt 2 chai spiced tea bags 1 cup toasted and chopped pecans Directions Put the fruit into a medium heavy bottomed pot over medium heat. Add the pomegranate juice, water, and salt and bring to a simmer. Add the tea bags and simmer for about 40 minutes, until liquid has been mostly absorbed. Remove the tea bags and discard. Stir in the pecans and transfer to a serving bowl. Serve warm or at room temperature and enjoy!
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