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Ingredients (Measurement Conversion Calculator) 1 cup golden Raisins
1/2 teaspoon ground Allspice
2 Garlic Cloves, peeled and minced
3 cups Cider Vinegar
1 lb dried Apricots
3 large Onions, peeled chopped fine
2 Oranges Zest
1/2 teaspoon ground Ginger
2 teaspoons Salt
1 teaspoon English Mustard
1 lb light Brown Sugar
1 cup Walnuts, very roughly chopped
Directions
Soak dried apricots overnight in water. Drain apricots and chop. Boil the chopped onions for a few minutes to soften them; drain. Cut zest from oranges in long strips, and dice strips into 1 inch pieces. Put all the ingredients except the walnuts into a large non-aluminium kettle and bring to the boil. Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick. Stir in the walnuts. Pour while hot into warm sterilized jars. Seal with lids and rings. Process in boiling water for 10 minutes. Cool on wire rack. Lids will ping if sealed properly. If any jars fail to seal, refrigerate and use within a few days. Store sealed jars in cool, dark place.
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Served as accompaniment. Vegetarian dish.
Cooking time: 1/2 Day
Serves: 18
Yields: 6 half pints
Preparation time: 1/2 Day
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