Yield: 2 servings
| Measure | Ingredient |
|---|---|
| \N \N | One: |
| 1 pounds | Plums halved and pitted |
| 1 pounds | Apricots halved and pitted |
| 1¼ cup | Cider vinegar |
| ¾ cup | Water |
| \N \N | Two: |
| 1 cup | Cider vinegar |
| 1 cup | Firmly packed brown sugar |
| 1 cup | White sugar |
| ½ cup | Lemon juice |
| \N \N | Three: |
| ¼ cup | Chopped ginger |
| 1 small | Onion sliced |
| 1 \N | (or more) serrano, seeded and chopped |
| 2 smalls | Garlic cloves sliced |
| 4 teaspoons | Salt |
| 1 tablespoon | Mustard seed toasted |
| 1 \N | Cinnamon stick |
Combine first set of ingredients and cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes.
Combine second set of ingredients and boil for 10 minutes.
Combine the above three sets of ingredients and simmer for 45 minutes.
Remove cinnamon. Puree in food processor. Return to kettle and simmer until thick. Transfer to sterilized mason jar, cap loosely and let cool. Tighten caps and let stand in dark at least 2 weeks. Makes 2 pints.