Apricot Chutney #2 Recipe
Yield: 1 servingsYield: 1 servings
Recipe by luhu.jp
Ingredients:
1 quart: apricots, ripe, ground
2 cup: apricots, firm;ripe, chopped
1: onion, large, grated
10: garlic cloves, minced,
1 cup: vinegar,
1 can: crushed pineapple, (8 oz.),
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
Directions:
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 points. From
Extra-Special Crockerypot Recipes by Lou Seibert Pappas.
Yield: 1 servings
Source from luhu.jp
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 points. From
Extra-Special Crockerypot Recipes by Lou Seibert Pappas.
Yield: 1 servings
Source from luhu.jp