From oh_deer@yahoo.com Mon Jul 3 12:57:52 2006 Date: Mon, 3 Jul 2006 00:02:15 +0000 (UTC) From: Oh Deer Newsgroups: rec.food.recipes Subject: Apricot Chutney Followup-To: rec.food.cooking, rec.food.recipes Apricot Chutney Yield: About 3 cups 6 ounce package dried apricots, diced 2 Tablespoons finely diced crystalized ginger, packed 1 cup halved seedless golden raisins 1/2 lemon, finely diced 3/4 cup chopped onions 1 1/2 cup sugar 1/2 cup plain white wine vinegar 2 garlic cloves, crushed or minced 1 1/2 teaspoon ground mustard 1/8 teaspoon hot pepper sauce 1/2 cup tomato juice 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice Mix all ingredients together. Bring to a boil; lower heat and cook gently to desired thickness. Source: Savannah Sampler (RB) -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/