| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Waitrose2 |
1 |
servings |
INGREDIENTS
| 250 |
g |
Waitrose Light Brown Muscovado Sugar; (9oz) |
| 300 |
ml |
White wine vinegar; (1/2 pint) |
| 1 |
sm |
Orange |
| 4 |
|
Cm; (11/2") piece fresh |
|
|
; ginger, peeled and |
|
|
; thinly sliced |
| 2 |
|
Cinnamon sticks |
| 5 |
ml |
Whole cloves; (1tsp) |
| 500 |
g |
Fresh apricots; halved and stoned |
|
|
; (1lb 2oz) |
INSTRUCTIONS
Place the sugar and vinegar in a pan and heat gently over a low heat.
Pare the orange to remove the peel without the pith. Cut the peel into
shreds. Squeeze the juice from the orange.
Add the peel to the pan with the orange juice, ginger, cinnamon and cloves.
Add the apricots and simmer gently for 30 minutes with the lid partially on
the pan. Allow to cool.
Spoon apricots into a clean sterilised jar or pot and keep refrigerated for
a week before using.
Converted by MC_Buster.
NOTES : Makes 500ml. This pickle is delicious served with roast pork or
duck, with mature cheese, such as Cheddar, or with barbecued food. If fresh
apricots are not in season, you can make the pickle at any time of year
using Waitrose Dried Apricots.
Converted by MM_Buster v2.0l.
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