Apple-Apricot Chutney

I am on a fresh ginger kick, plus it's the time of year (it's autumn as I write this) to use those fresh apples! I really appreciate that this recipe makes such a small amount that you can keep it in the fridge, without the bother of processing it. Makes a great hostess gift, too.

• Ready In: 50 mins
• Yields: 2 cups

Ingredients

• 1 1⁄2 cups  coarsely chopped peeled apples (typically, 2 apples are needed)
• 1  cup  halved  dried apricot (pack them into measuring cup when measuring)
• 3⁄4 cup white wine vinegar
• 1⁄4 cup golden raisin
• 2  tablespoons  finely minced fresh ginger
• 2  cloves garlic, peeled and very thinly sliced
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon  hot pepper flakes (or less)
• 1  cup white sugar

Directions

1. In a large heavy pot (nonaluminum), combine fruit, vinegar, raisins, ginger, garlic, salt and hot pepper flakes; stir well.
2. Over high heat, bring to a boil.
3. Next, turn heat down to low, cover pot and simmer for about 10 minutes, or until you see that the apricots have plumped up.
4. Stir in sugar and return to a simmer; cook, uncovered and stirring very often, for about 20 minutes; mixture should appear thickened.
5. Place mixture in a clean pint (2-cup) jar and let cool a bit before screwing on lid; then keep chutney refrigerated.
6. Serve, cold from fridge, with a pork roast or with chicken, or in a sandwich, or with cream cheese and crackers; keeps well in fridge for at least 2 weeks--if it lasts that long without being devoured!