Sweet Apricot And Peach Chutney

Title: Sweet Apricot And Peach Chutney
Categories: Sainsbury’s, Sainsbury7
Yield: 16 servings

625 g Frim; ripe apricots (1
; 1/4lb)
625 g Firm; ripe peaches (1
; 1/4lb)
1 Cinnamon stick
3 tb Medium dry sherry
2 Cardamom pods
250 g Sugar; (8oz)
25 g Raisins; (1oz)
2 tb Lemon juice
A few drops almond

Bring a large saucepan of water to the boil, then remove it from the heat.

Drop in 8-12 peaches and apricots and leave for 1 minute.

Remove one at a time, peel off the skin and set aside. Repeat with the rest
of the fruit.

Halve and stone all the fruit and chop the flesh.

Combine the fruit, cinnamon, sherry, cardamom pods, sugar, raisins, lemon
juice and almond flavouring in a large saucepan.

Bring to the boil, stirring frequently, then reduce the heat and simmer,
uncovered, over a low heat for 2 hours, until the mixture becomes very
thick, stirring frequently.

Reduce the heat further, if necessary, to prevent burning.

Remove from the heat and leave to cool slightly. Remove the cinnamon sticks
and cardamom pods.

When the chutney is cool enough, transfer it to clean, dry jars and cover
with non-metallic, airtight lids. Store in a cool, dark place.

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