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Peach Cherry Chutney
2 15 1/4 ounce cans each sliced peaches well drained and chopped
1/2 cup sugar
1/3 cup dried cherries
1/3 cup cider vinegar
2 teaspoons finely chopped jalapeno chili
1 teaspoon grated gingerroot
1/2 teaspoon ground allspice
1/2 cup chopped red onion
Mix all ingredients in 2 -3 2/3 quart slow cooker. Cover and cook on low heat setting 6-8 hours or until very thick. Cool about 2 hours. Spoon chutney into container. Cover and store in refrigerator up to 3 weeks.
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