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GOOSEBERRY CHUTNEY

1 cup packed brown sugar
1 cup sugar
1 cup cider vinegar
1/4 teaspoon ground nutmeg
1 cinnamon stick (3 inches)
4 whole cloves
4 whole allspice
4 cups canned, fresh or frozen 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 20-30 minutes or until mixture is very thick, stirring
occasionally. Remove and discard spice bag. Serve the chutney with
pork or ham. Store in the refrigerator. Makes 2 1/4 cs.

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