Yield: 1 Servings
Measure | Ingredient |
---|---|
3 pounds | Apricots; -OR- Dried apricots |
1 pounds | Onions; peeled, chopped fine |
1½ pint | Cider vinegar |
2 \N | Garlic cloves peeled, crushed |
2 \N | Oranges (rind only) |
1 pounds | Light brown sugar |
8 ounces | Sultanas |
2 teaspoons | Salt |
1 teaspoon | English mustard |
½ teaspoon | Powdered allspice |
8 ounces | Walnuts very roughtly chopped |
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 1½ 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