Slow Cooker Golden Fruit Chutney

 

1

can (20 ounces) pineapple chunks in juice or syrup, undrained

2

packages (6 ounces each) dried apricots, coarsely chopped (2 cups)

1

cup golden raisins

1/2

cup packed brown sugar

1/2

cup cider vinegar

1 1/2

teaspoons ground ginger

1

teaspoon ground mustard

1/8

teaspoon ground red pepper (cayenne)

• 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 or in freezer up to 2 months.
  
  Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.