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1 c Light brown sugar (packed)
1/2 c Cider vinegar
4 Nectarines, peeled and chopped (up to 5)
1 c Raisins
1 Whole lemon, Zest of
1 Whole lemon, peeled, seeded, and chopped
2 tb Fresh ginger, minced
1 lg Clove garlic, minced
1/2 ts Curry powder
1/4 ts Cayenne
In a medium, nonreactive saucepan, cook vinegar and brown sugar over
medium heat, stirring to dissolve sugar. Bring to boil. Add remaining
ingredients. Boil for 3 to 5 minutes. Remove from heat and cool.
Refrigerate 2 weeks or can. Serve with poultry, pork or ham.
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