(Using Kenwood Slow Cooker or Curry Cooker)
Ingredients
225g Ready to eat apricots – cut into ¼’s
150g Dates – roughly chopped
250g Light Muscavado sugar
150ml Cider or Wine vinegar
1 Orange (juice + zest)
5-6cm pcs Root ginger – approximately 25g when peeled and chopped
1 Red chilli – de seeded and chopped
½ teaspoon Salt
3 teaspoons Lemon juice
Method
1. Place all the ingredients (apart from the lemon juice) in the Curry cooker, stir well and turn on high.
2. Cook with the lid on for 2 hours, stirring frequently in the first hour until the sugar has dissolved then stir occasionally to prevent sticking.
3. Remove the lid and continue to cook for 30-40 minutes until thick and sticky.
4. Stir in the lemon juice at the end of cooking
5. Pour into a warmed preserving jar with an air tight lid or jar with a cover.