Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb BLACK PEPPER 1 c HONEY
1 ts GROUND GINGER 1 c ALL FRUIT APRICOT SPREAD
1 ts GROUND ALLSPICE 1/4 c DRIED ONION FLAKES
2 ts GROUND CORIANDER 1 ea BAY LEAF
1/2 c WHITE VINEGAR 1/4 c METAXA BRANDY
1/2 c FRESH SQUEEZED LEMON JUICE 1 ts HOT PEPPER SAUCE
1 qt KETCHUP

COMBINE PEPPER, GINGER, ALLSPICE AND CORIANDER IN A LARGE SAUCE PAN. MIX
WELL. ADD VINEGAR AND LEMON JUICE, STIRRING TO BLEND. STRI IN KETCHUP,
HONEY AND APRICOT SPREAD. ADD ONION FLAKES AND BAY LEAF. USE BRANDY TO
RINSE OUT KETCHUP BOTTLE AND POUR INTO SAUCE. HEAT TO SIMMER AND COOK FOR
30 MINUTES, UNCOVERED. STIR FREQUENTLY. REMOVE BAY LEAF AND STIR IN HOT
PEPPER SAUCE. TASTE AND ADJUST SEASONING. POUR INTO CONTAINER WITH
AIRTIGHT LID AND REFRIGERATE.

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