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In a large saucepan combine the vinegar, the sugar, the curry powder, the ginger, the cloves, the allspice, the cinnamon, and 1 1/2 cups water and bring the liquid to a boil stirring until the sugar is dissolved. Add the lemon rind, the orange rind, the lemon sections, the orange sections, and the apple and simmer the mixture, stirring occasionally, for 10 minutes. Add 3 cups of the cranberries, the raisins, and the apricots and simmer the mixture, stirring occasionally for 30 to 40 minutes, or until it is thickened. Stir in 2 cups of the remaining cranberries and simmer the mixture, stirring occasionally, for 10 minutes. Stir in the remaining 1 cup cranberries and the walnuts and simmer the mixture, stirring, for 15 minutes. Transfer the chutney to a bowl, let it cool and chill it covered, overnight or for up to 2 weeks. Or, if desired, spoon the hot chutney into sterilized Mason-type jars, filling the jars to within 1/4 inch of the top, and rap the jars on a hard surface to eliminate any air bubbles. Wipe the rims with a dampened cloth and seal the jars with the lids. Put the jars in a water bath canner or on a rack in a deep kettle and add enough hot water to the canner to cover the jars by 2 inches. Bring the water to a boil and process the jars, covered, for 10 minutes. Transfer the jars with canning tongs to a folded dish towel and let them cool. Store the chutney in a cool, dark place. Serve the chutney at room temperature. Makes about 6 cups.
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