Persimmon & Cranberry Chutney

Ingredients

4½ oz. Chopped Shallots in Oil
6 oz. peeped & chopped Granny Smith apples
8 oz. apple cider vinegar
6 oz. dark raisins
1½ Tbsp. RC Chipotle Chile Flavor Concentrate
4 Tbsp. Garlic in Oil
2 Tbsp. ground coriander
15 oz. (about 4) Persimmons peeled & chopped
7 oz. dried figs chopped
1 quart apricot preserves
10 oz. pomegranate Juice
1 cup dried cranberries
1 Tbsp. ground cinnamon

Instructions

(yields 2½ quarts)

Blend all the ingredients together. Bring to a simmer for 5 minutes stirring frequently. Refrigerate until ready to use.