Categories: Relishes, Fruits 
      Yield: 1 servings 
  
      3 lb Apricots; -OR-                      1 lb Light brown sugar 
      1 lb -Dried apricots                     8 oz Sultanas 
      1 lb Onions; peeled, chopped fine        2 ts Salt 
  1 1/2 pt Cider vinegar                       1 ts English mustard 
      2    Garlic cloves                     1/2 ts Powdered allspice 
           -- peeled, crushed                  8 oz Walnuts 
      2    Oranges (rind only)                      -- very roughtly chopped 
  
  Split and stone the fresh apricots and chop roughly.  If using dried 
  apricots, put them to swell overnight in water.  Boil the chopped onions 
  for a few moments to soften them, otherwise you always seem to get a few 
  hard bits.  Drain.  Put all the ingredients except the walnuts into a large 
  preserving pan and bring to the boil.  Turn down the heat and cook gently, 
  stirring regularly, for 1 1/2 hours until the mixture is thick and jammy. 
  Stir in the walnuts.  Pot while hot in warm sterilised jars. Seal. Makes 
  about 6 lbs. 
   
  Source: Elisabeth Luard in "Country Living" (British), November 1988. Typed 
  for you by Karen Mintzias