Spiced Pomegranate Balsamic Stone Fruit Chutney
1 1/2 cups chopped dried apricots
1 cup chopped dried cherries
1/2 cup Coronado Taste of Oils Pomegranate Balsamic
2 cups water
Small pinch salt
2 chai spiced tea bags
1 cup toasted and chopped pecans
Put the fruit into a medium heavy bottomed pot over medium heat.
Add the Coronado Taste of Oils Pomegranate Balsamic, 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!