Dried Cherry Chutney

I make this in place of cranberries for Thanksgiving. It goes well with roast pork and chicken too! Leftovers are great with sharp cheddar and crackers.-Jane

Ingredients:

3 1/2 cups dried cherries

1 cup firmly packed dark brown sugar

1/2 cup granulated sugar

2 teaspoons mustard seed

2 large cloves garlic, thinly sliced

1/2 cup fresh ginger, thinly sliced

1 cup apricots

Bring 2 cups of water to boil. Place cherries in a bowl. Pour water over cherries and soak overnight.

Next day, mix the sugars and vinegar and bring them to a boil in a saucepan over medium heat. Add all the other ingredients except the cherries. Mix well. Discard the soaking water and stir in the cherries. Simmer over medium low heat until mixture is thickened about 20 to 30 minutes, stirring gently and frequently, cool and refrigerate.