Apricot ketchup

This would also work with plums.

Ingredients

4 kgs	Apricots (Main)
2 Ltr	Vinegar, (1 litre of white wine vinegar and 1 litre of malt works well)
3 cups	Brown sugar
10	Cloves, whole
1 tsp	Nutmeg, grated
2 tsp	Salt
2	Cinnamon sticks
2 tsp	Chinese five spice
2 Tbsp	Fresh ginger, grated
2 Tbsp	Horseradish, fresh, grated (if you have it)

Directions

1. Chop and stone the apricots. Place in a large pot with a little water and cook gently until tender.
2. Add all the other ingredients and cook down slowly, on the lowest heat possible. Stir to stop the ketchup catching. Skim any debris that forms on the top as you go. Watch carefully, the thickening ketchup can become a bit eruptive and may need to be partly covered.
3. When you reach a sauce- like consistency, cool the mixture, check the seasoning and pour into sterilised bottles. Seal up and store in a cool dark place.
   Once opened, keep in the fridge.