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apricot sauce


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Member since 2011

Serves 4 litres | Prep Time | Cook Time

Ingredients

3kg (6lb 12oz) apricot, halved
500g (1lb 2oz) onions, chopped
125g (4 1/2oz) garlic cloves, finely chopped
1 tablespoon salt
6 cups cider vinegar
1.5kg (3lb 5oz) sugar
2 teaspoons ground allspice
juice of 2 lemons


Remove stones and chop apricots. Place all ingredients in a very large saucepan and bring to the boil, stirring until sugar dissolves. Reduce heat to low and cook for 2 hours or until a thick sauce like consistency is reached.


Strain through a colander bring back to the boil, then pour into warm sterilised bottles and seal immediately. Store in a cool, dry and dark place for up to 18 months.


Pairs Well With


Notes

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