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Gooseberry Chutney

4 lb Gooseberries
3 Medium sized onions
3 c Brown sugar, tightly packed
1 1/2 c Cider vinegar
1 1/2 c Dry white wine
1 c Seedless raisins
1 ts Salt
2 ts Dry mustard
1 ts Ground ginger
1 ts Turmeric
1/2 ts Cayenne pepper

Wash the gooseberries and remove the stems and blossoms. Chop or grind the gooseberries and onions together and place them ina preserving kettle with the remaining ingredients. Cook this mixture uncovered over low heat, stirring frequently, until it thickens, about 2 hours. Ladle into hot, sterilized jars and seal immediately.

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