| 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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