This wonderful chutney can be used as an accompaniment for grilled lamb, rice pilaf, or even spicy pumpkin muffins.

Ingredients

　　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

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

　　The Gourmet Slow Cooker: Volume II