| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | British | Relishes, Fruits | 1 | Servings |
INGREDIENTS
| 3 | lb | Apricots; -OR- Dried apricots |
| 1 | lb | Onions; peeled, chopped fine |
| 1 1/2 | pt | Cider vinegar |
| 2 | Garlic cloves peeled, crushed | |
| 2 | Oranges (rind only) | |
| 1 | lb | Light brown sugar |
| 8 | oz | Sultanas |
| 2 | ts | Salt |
| 1 | ts | English mustard |
| 1/2 | ts | Powdered allspice |
| 8 | oz | Walnuts very roughtly chopped |
INSTRUCTIONS
Split and stone the fresh apricots and chop roughly. If using dried apricots, put them to swell overnight in water. Boil the chopped onions for a few moments to soften them, otherwise you always seem to get a few hard bits. Drain. Put all the ingredients except the walnuts into a large preserving pan and bring to the boil. Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick and jammy. Stir in the walnuts. Pot while hot in warm sterilised jars. Seal. Makes about 6 lbs. Source: Elisabeth Luard in "Country Living" (British), November 1988. Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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