Apricot or Peach Sauce Recipe

3 kg apricots or peaches, peeled stoned and chopped

1 kg apples, peeled, cored and chopped

750 g tomatoes, chopped

4 onions, chopped

6 cloves garlic, crushed

2 litres DYC malt vinegar

2 tablespoons salt

2 cups sugar

3 teaspoons ground cloves

3 teaspoons white pepper

3 teaspoons ground ginger

1/2 teaspoon cayenne pepper

Put all the ingredients into a preserving pan.

Boil steadily with occasional stirring for 2 & 1/2 hours or until completely pulpy.

Press through a colander or coarse sieve

Return to pan and boil until preferred thickness

Pour into sterilised bottles and seal.

Makes about 2 litres