Yield: 1 servings
|250 grams||Waitrose Light Brown Muscovado Sugar; (9oz)|
|300 millilitres||White wine vinegar; (1/2 pint)|
|4 \N||Cm; (11/2\") piece fresh|
|\N \N||; ginger, peeled and|
|\N \N||; thinly sliced|
|2 \N||Cinnamon sticks|
|5 millilitres||Whole cloves; (1tsp)|
|500 grams||Fresh apricots; halved and stoned|
|\N \N||; (1lb 2oz)|
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.