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Apple Currant Chutney

1 med. apples, cored -- in 1/2" chunks (1 to 2)
1/2 cup white vinegar
1/3 cup packed brown sugar
1/4 cup dried currants
1 tablespoon fresh ginger root
1 teaspoon minced garlic
1/4 teaspoon ground cloves
1/4 teaspoon Tabasco sauce

Stir together apples, white vinegar, brown sugar, onions, currants, ginger, garllic, cloves and Tabasco sauce in glass cup or bowl. Microwave, uncovered on High until slightly thick and bubbly, 10 minutes. Let cool slightly. Puree 1/2 c. in blender. Add back with rest. Let cool. Serve cold or at room tempature. Store leftover chutney in refrigerator.

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