Spiced Apricot, Peach or Nectarine Chutney

2 pounds fresh apricots, peaches or nectarines
1 small orange
1 piece fresh ginger, 2 inches long, peeled and minced
10 cloves garlic, minced
1 cup golden raisins
1 cup apple cider vinegar
1/2 cup firmly packed light brown sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon cinnamon

Peel and pit fruit. Coarsely chop in food processor. Put in large
saucepot.

With a zester, remove zest from orange and add to pot. Discard the white pith and chop the orange, removing seeds. Add to pot. Ginger and garlic may be minced together in food processor. Add to pot along with all other ingredients.

Bring to boil, then reduce heat to simmer and partially cover. Simmer until liquid evaporates and chutney has thickened, about 45 to 50 minutes, stirring frequently to prevent scorching.

Pack into sterilized jars and process in hot-water bath for 10 minutes. This also will keep refrigerated for up to four weeks.

Makes 4 half-pint jars.

Per 1/4 cup: 91 cal.; 1 g pro.; 23 g carb.; 0 g fat; 0 mg chol.; 81 mg sod.;2 g fiber; 19 g sugar.