Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Apricots; -OR-
1 lb -Dried apricots
1 lb Onions; peeled, chopped fine
1 1/2 pt Cider vinegar
2 Garlic cloves
-- peeled, crushed
2 Oranges (rind only)
1 lb Light brown sugar
8 oz Sultanas
2 ts Salt
1 ts English mustard
1/2 ts Powdered allspice
8 oz 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 1 1/2 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

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