Lior's Spiced Cranberry Chutney With Apricots and Pecans — Three Many Cooks

Ingredients

• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon each: ground fennel and ground cardamom
• 1/8 teaspoon each: ground cloves and ground ginger
• Pinch cayenne pepper
• 1/2 cup apple cider
• 1/4 cup pomegranate juice
• 1 bag (12 ounces) fresh or frozen cranberries
• 1/2 cup dried cranberries
• 1/4 cup dried apricots, cut into small dice
• 1/4 cup toasted pecans, chopped coarse
• 2 teaspoons finely grated orange zest