Apricot Peach Chutney

  • 2 cans sliced peaches in heavy syrup
  • 3 Tbsp. cider vinegar
  • 1 Tbsp. pumpkin pie spice or apple pie spice
  • 1/8 tsp. salt
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  • 1/8 tsp. ground red pepper
  • 1 cup chopped dried apricots


Drain peaches, reserving three-quarter cup syrup. Chop peaches. Place peaches, vinegar, spice, salt, pepper and reserved syrup in a 2 quart glass measure or casserole. Do not cover. Microwave on high four minutes or until mixture comes to a boil. Then stirring midway through cooking, microwave on medium high eight minutes or until mixture starts to thicken. Sir in apricots. Microwave on medium five more minutes or until thickened. Pour mixture into half pint sterilized canning jars, leaving one quarter inch head space. Adjust caps. Process in boiling water bath according to manufacturer's directions, or cool slightly and pour into clean jars, cover and refrigerate. Makes five cups.

By Robin from Washington, IA


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