1 (6 oz.) pkg. dried apricot halves
2 c. water
1 c. firmly packed brown sugar
3 tbsp. vinegar
12 whole cloves
1 (3") stick cinnamon
1/4 tsp. whole mustard seed

Place apricots and water in a heavy saucepan; cook, uncovered, over low heat 10 minutes. Add remaining ingredients and simmer 25 minutes. Cool; store in a jar in refrigerator up to 2 weeks. Makes 1 1/2 cups.