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Apricot Chutney

1 qt Apricots; ripe; ground
2 c Apricots; firm; ripe; chopped
1 Onion; large; grated
10 Garlic cloves; minced
1 c Vinegar
1 8 oz. can crushed pineapple
2 ts Salt
1 1/2 c Brown sugar; firmly packed
2 ts Dry mustard
1 ts Cinnamon
1/2 ts Cloves
1/2 ts Allspice
1 ds Cayenne
1 ts Lemon peel; grated
1/3 c Crystallized ginger; sliced
3/4 c Almonds; blanched; slivered


Place apricots, onion, garlic, vinegar, pineapple, salt sugar, mustard, cinnamon, cloves, allspice, cayenne, lemon peel and ginger in slow cooker. Cover. Cook on low, stirring occasionally, 4 to 6 hours. Remove cover. Add nuts. Cook on high until desired consistency. Ladle into hot sterilized jars. Seal. Makes 4 pints.

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