Apple Apricot Chutney

1 lb granny smith apples
8 oz dried apricots
1 large onion, diced
1 cup apple cider vinegar
1/4 cup water
1/4 cup golden raisins
2 Tbs crystallized ginger, minced
1 cinnamon stick
1 Tbs brown sugar
1/2 tsp black pepper
1/2 tsp celery seed
1/4 tsp ground cloves
1/4 cup walnuts or pecans, chopped

Peel, core and dice apples and place in a large saucepan. Dice apricots and onion and add to the apples. Add vinegar, water, raisins, ginger, cinnamon stick, sugar, pepper, celery seed and cloves. Cover and cook over medium high heat for 10 minutes, stirring occasionally.

Reduce heat to medium and cook at a low boil, uncovered, an additional 20 minutes or until thickened. Remove the cinnamon stick and stir in chopped walnuts or pecans. Taste for sweetness and adjust as desired.

Fill hot sterilized jars with chutney, leaving 1/2-inch headspace. Wipe rim and seal tightly with two part canning lids. Process in a boiling water bath for 10 minutes. Remove from bath and let cool on the counter. Re-tighten the rings once the jars are completely cooled. Check the seal and refrigerate any jars that did not seal correctly.

Makes about 3 half-pints.

This chutney can be made without the hot water bath processing and stored in the refrigerator if you prefer.