Sour Cherry Chutney

• 8 ounces dried cherries
• 2 cups water
• 1/4 cup dried currants
• 2 tablespoons apple cider vinegar
• 1/4 to 1/2 cup packed brown sugar
• 1/2 teaspoon freshly grated peeled ginger
• 2 allspice berries, ground

1. Combine all the ingredients in a 2 1/2- or 3-quart slow cooker.
2. Cover and cook on low for about 4 hours.
3. Uncover, increase the heat to high, and cook for 1 hour, until thick and spoonable.
4. Refrigerate and use within one week.

cherries, water, currants, apple cider vinegar, brown sugar, freshly grated peeled ginger

Taken from www.epicurious.com/recipes/food/views/sour-cherry-chutney-380267 (may not work)