3/4 c. sugar
3/4 c. white wine vinegar
1 (14 oz.) jar kumquats
1 (16 oz.) can apricot halves
8 oz. applesauce
2 oz. jar pimentos, drained

In a pan, bring sugar and white wine vinegar to a boil. When sugar dissolves, remove from heat and cool. Drain kumquats, cut in half and remove seeds.

In a blender, whirl sugar-vinegar mixture, apricots (drained reserve 1/2 cup of syrup if you want a more subtle flavor) and applesauce until smooth. Add pimentos and kumquats. Blend until coarsely chopped. Sauce will keep for 1 month in refrigerator. Makes about 3 1/2 cups.