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Cranberry Apricot Chutney

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Ingredients
  • 3 cups cranberries; fresh or frozen
  • 1 cup apricots; dried
  • 1/2 cup dates or prunes; chopped
  • 1/2 cup onions; chopped
  • 1/4 cup preserved or crystallized ginger; chopped
  • 1/2 cup cider vinegar
  • 1/2 cup corn syrup
  • 3/4 cup brown sugar; packed
  • 1 tablespoon orange rind; grated
  • 3/4 cup orange juice
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
Instructions

In large heavy saucepan, combine all ingredients. Bring to boil over medium-high heat; reduce heat to low and simmer, uncovered, for 15 to 20 minutes or until thickened and cranberries have popped, stirring often. Yield: 4 cups

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