Ingredients
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500 g dried apricots
1 1/2 cups sultanas
1 1/2 cups white wine vinegar
3/4 cup brown sugar
250 g dates, chopped
125 g preserved stem ginger, chopped
1 cup water
3/4 tablespoon salt
1 1/2 teaspoons mustard seeds
1/2 teaspoon chili powder
Preparation
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Cover the apricots with water and leave to soak for 1 hour and then drain.
Place the apricots in a large pan with the sultana's and vinegar and bring slowly to the boil, then simmer for 15 minutes.
Stir in the remaining ingredients and simmer unitl thickened.
Pour into hot sterilzed jars and seal.
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