about 2 cup
1. In a medium saucepan combine orange juice, peel, apricots, ginger, mace, brown sugar and salt. Bring to a simmer.2. Simmer until a small amount of thick liquid is left and the apricots are soft. Remove from heat.
3. Gently add the peeled and quartered oranges, honey and walnuts.
4. Set aside to cool. As chutney cools stir every so often to incorporate in the juice that is left by the oranges.
5. Serve chilled, to accompany grilled or roasted meat. Keep covered and refrigerated for up to 1 week.
This recipe was provided by Jill Mcleod T from Milwaukee