Crockpot Apricot Chutney

[Guest guest]

Crockpot Apricot Chutney

 

1 quart apricots, ripe, ground

2 cup apricots, firm, ripe, chopped

1 onion, large, grated

10 garlic cloves, minced

1 cup vinegar

1 8 oz. can crushed pineapple

2 teaspoon salt

1 1/2 cup brown sugar, firmly packed

2 teaspoon dry mustard

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon allspice

1 dash cayenne

1 teaspoon lemon peel, grated

1/3 cup crystallized ginger, sliced

3/4 cup almonds, blanched, slivered

 

Place apricots, onion, garlic, vinegar, pineapple, salt sugar, mustard,

cinnamon, cloves, allspice, cayenne, lemon peel and ginger in crockery pot.

Cover. Cook on low (200 degrees), stirring occasionally, 4 to 6 hours.

Remove cover. Add nuts. Cook on high (300 degrees) until desired

consistency. Ladle into hot sterilized jars. Seal.

Makes 4 pints.

 

 

 

Be smarter than spam. See how smart SpamGuard is at giving junk email the boot

with the All-new Mail