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Apricot and Rosemary Chutney

12 oz Dried apricots, chopped
1 lg Red onion(s), chopped
2/3 c Cider vinegar
2/3 c (packed) Golden brown sugar
3 oz Dried tart cherries (about 3/4 cup)
1 1/2 tb Rosemary, chopped
3 lg Garlic clove(s) Finely chopped
2 ts Grated lemon peel
1/2 ts Salt
1/8 ts Cayenne pepper
1/2 c Blanched slivered
Almonds, toasted

Combine all ingredients except almonds in heavy large saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; simmer until most liquid has evaporated and chutney is thick, stirring occasionally, about 25 min. Mix in almonds. Transfer chutney to bowl. chill until cold, about 3 hours.

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