Gingered Carrot Chutney

• 4 pounds carrots, sliced
• 2 medium oranges
• 1 medium lemon
• 2 tablespoons mixed pickling spices
• 2-1/2 cups sugar
• 1-1/3 cups cider vinegar
• 1 cup sweetened shredded coconut
• 1 tablespoon minced fresh gingerroot
• 1/2 teaspoon hot pepper sauce

1. Place carrots in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until very tender. Drain carrots; puree in a food processor.
2. Using a vegetable peeler, remove peel from oranges and half of the lemon; cut peel into long narrow strips. Remove remaining peel from lemon and the white pith from lemon and oranges; thinly slice fruit, discarding seeds.
3. Place pickling spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Place in a Dutch oven. Add the sugar, vinegar and citrus peels; bring to a boil.
4. Reduce heat; simmer, uncovered, for 5 minutes. Stir in carrots and sliced fruit. Return to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring frequently. Discard spice bag. Stir in the coconut, ginger and pepper sauce.
5. Carefully ladle hot chutney into hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

carrots, oranges, lemon, mixed pickling, sugar, cider vinegar, coconut, fresh gingerroot, hot pepper

Taken from www.tasteofhome.com/recipes/gingered-carrot-chutney/ (may not work)