Spicy Cranberry Chutney

½ cup chopped County Fair Kosher Dill pickle spears
¼ cup finely chopped dried apricots
½ cup brown sugar
½ cup raisins
1 can cranberry sauce
1 peeled and chopped Granny Smith apple
1 tsp lemon zest
¼ cup fresh lemon juice
¼ cup chopped crystallized ginger
½ tsp red pepper flakes

In a sauce pan combine, apricots, brown sugar, raisins bring to a boil then reduce heat to simmer for 5 minutes. Stir in cranberry, apple, lemon zest and simmer for 10 minutes. Stir in the rest of the ingredients and remove from heat.

Serve on white fish, a specialty sandwich or with crisp pita crackers.