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Apple Almond Chutney

12 tart apples
1 red pepper, minced
2 c. cider vinegar
1/2 c. currant jelly
2 c. sugar
Juice of 4 lemons
1 tsp. salt
2 green peppers, minced
1 c. chopped seeded raisins
1 c. slivered almonds
1 tbsp. ground ginger or 1/2 c. dried ginger
1/2 tsp. cayenne pepper
1 stick cinnamon, cracked

Peel, core and cut apples in large pieces. Mix with remaining ingredients and simmer until thick, about 30 minutes - pour into hot sterilized jars and seal. Makes about 4 pints - or serve with lamb, pork or any other way. You may also use glass jars and keep it in refrigerator for months rather than sealing in jars. It keeps indefinitely.

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