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Gooseberry Chutney

1 cup brown sugar - (packed)
1 cup sugar
1 cup cider vinegar
1/4 teaspoon ground nutmeg
1 cinnamon stick - (3" long)
4 whole cloves
4 whole allspice
4 cups fresh, frozen or canned gooseberries

In a saucepan, combine sugars, vinegar and nutmeg. Place the cinnamon, cloves and allspice in a cheesecloth bag; place in saucepan. Simmer until sugar is dissolved.

Add gooseberries; simmer, uncovered, for 20 to 30 minutes or until mixture is very thick, stirring occasionally.

Remove and discard spice bag. Store in the refrigerator. Serve the chutney with pork or ham.

This recipe yields about 2 1/4 cups.

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