Apricot Chutney With Raisins & Currants Recipe




Apricot Chutney With Raisins & Currants Ingredients

1 lb dried apricots
10 large garlic cloves - peeled & coarsely c, hopped
1 1x3 piece of fresh ginger - peeled, & coarsely chopped
1 1/4 cup red wine vinegar
2 cup sugar
1/4 tsp salt
1/8 tsp cayenne pepper - (or more if desire, d)
3/4 cup golden raisins
1/2 cup currants

A Recipe for
Apricot Chutney With Raisins & Currants

 

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Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes




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Apricot Chutney With Raisins & Currants

Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.







Apricot Chutney With Raisins & Currants Directions

Put the apricots in a bowl. Pour 4 cups of hot water over them and
let them soak for an hour.

Put the garlic, and ginger into the container of an electric blender
or a food processor along with 1/4 cup of the vinegar. Blend until
smooth.

Empty the apricots and their soaking liquid into a heavy
stainless-steel or porcelain-lined pot. Add the garlic-ginger
mixture, the remaining vinegar, sugar, salt, and cayenne. Bring to a
boil. Simmer on a medium flame, stirring frequently, for 45 minutes.
Do not let the chutney catch at the bottom of the pot. Lower heat if
necessary. Add the raisins and currants and cook, stirring, another
half hour or until chutney takes on a thick, glazed look. (It will
thicken slightly as it cools.) Let the chutney cool and store,
refrigerated, in lidded glass or ceramic jars.

Serves: 4

 

 

 

 

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Apricot Chutney With Raisins & Currants Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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