Makes 4 lb (1.8kg)
1 lb (450g) dried apricots
11/2 lb (700g) onions
8 oz (225g) sultanas
1 pint (600ml) malt vinegar
finely grated rind and juice of 2 oranges
2 level teaspoons salt
1 level teaspoon turmeric
1/2 level teaspoon ground cinnamon 1 tablespoon mustard seed
1 lb (450g) soft light brown sugar
Soak the apricots overnight, then drain. Peel and finely chop the onions. Put onions into a saucepan and pour over cold water to cover. Bring to the boil, then lower the heat and simmer for 5 minutes until tender. Meanwhile, coarsely chop the apricots and put into a large saucepan. Drain the onions and add to the apricots along with the sultanas, half the vinegar, the finely grated rind and juice of the oranges, salt, turmeric, cinnamon and mustard seed. Si mmer gently for 30 minutes until apricots are softened.
Dissolve the sugar in the remaining vinegar and add to the pan. Simmer gently for about 2 hours until quite thick. Pour into warmed jars and cover.
Variation: Add 2 oz (50g) chopped walnuts before potting.