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Peach and Rhubarb Chutney

Try highlighting this chutney in a wonderful wintertime sandwich of roasted turkey and curried cream cheese with chutney on toasted egg bread.

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Ingredients
1 lb. well drain peaches, coarsely chopped
1/2 lb. frozen rhubarb, coarsely chopped
1 medium garlic clove, minced
Pinch of red crushed red pepper flakes
1 tbsp. ginger root, minced
1 tsp. cinnamon
1 tsp. cloves
1 tsp. salt
1 cup light brown sugar (more to taste)
1 cup cider vinegar
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Method
Combine all ingredients in a heavy saucepan. Bring to a boil, then lower to a simmer. Simmer uncovered for 45 minutes to 1 hr. Cool before storing.

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