1 1/4 c. cider vinegar
1 3/4 c. sugar
2 1/2 lbs. ripe apricots
2 oranges
1 lemon
3 med. white onions
3 sweet red peppers or pimento
1 c. seedless raisins
4 oz. candied ginger, chopped
1 clove garlic, minced
1 tsp. salt
3/4 c. slivered almonds
1/2 c. cider vinegar
1 tsp. ground ginger

Yield: 3 to 5 pints, cooking time 1 1/4 hour. In a heavy 4 to 5 quart pan, gently boil the vinegar and sugar for 5 minutes. Wash, pit, and chop the unpeeled apricots or peaches. You may use a meat grinder or food processor, if you wish. It is a matter of taste as to the size of the pieces. Add the fruit to the pan and simmer 10 minutes, uncovered. See but do not peel oranges and lemon. Finely chop them and the onions, and add to pan. Seed and chop the peppers in larger pieces for color effect. Add to pan with raisins, candied ginger, garlic and salt. Simmer 30 minutes, uncovered. Add the almonds, remaining vinegar, and ground ginger to the pan and simmer, uncovered, another 30 minutes to reduce the liquid, stir frequently to prevent sticking. Ladle immediately into sterile jars and seal carefully. Delicious relish with meat, poultry and especially with curries.