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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,
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
or at room tempature. Store leftover chutney in refrigerator.
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