Peach-Cherry Chutney

 

2

cans (15 1/4 ounces each) sliced peaches, well drained and chopped

1/2

cup sugar

1/3

cup dried cherries

1/3

cup cider vinegar

2

teaspoons finely chopped jalapeño chili

1

teaspoon grated gingerroot

1/2

teaspoon ground allspice

1/2

cup chopped red onion

• 1 Mix all ingredients in 2- to 3 1/2-quart slow cooker.
• 2 Cover and cook on low heat setting 6 to 8 hours or until very thick. Cool about 2 hours.
• 3 Spoon chutney into container. Cover and store in refrigerator up to 3 weeks.