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Apple Apricot Chutney

1 lb Apple; peeled diced tart
1/2 c Apricot; coarsely chopped dried
3/4 c Cider vinegar
1/2 Lemon; (zest and pulp prepared separately)
3/4 c Light brown sugar; packed
1/4 c Fresh ginger; minced
2 Cloves garlic; minced
1/2 c Golden raisins
2 Shallots; chopped
2 1/2 ts Salt


In medium nonreactive saucepan combine all ingredients. Boil gently, uncovered, until thickened, 20 to 30 minutes. Let cool to room temperature. Store chutney tightly covered in refrigerator for up to two weeks or can. Serve with grilled poultry or pork



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