apricot sauce
  • Servings: 4 litres
  • 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
  1. 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.
  2. 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.