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Apple Chutney

8 c. peeled & chopped tart apples
4 1/2 c. sugar
2 c. seedless golden raisins
1 c. coarsely chopped toasted pecans or walnuts
1/2 c. vinegar
Peel of 2 oranges, finely chopped
1/3 tsp. cloves


Combine all ingredients in large kettle or Dutch oven. Place over high heat and bring to rolling boil, stirring constantly. Reduce heat to simmer and cook slowly until apples are tender and syrup is very thick and almost caramelized. Ladle into hot sterilized jars, seal and store in cool, dark, dry place. Keep refrigerated after opening. A compliment to curries, pork and poultry, this delicious condiment also makes a welcome gift. Makes about 7 1/2 pints. May also be frozen.


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