Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        apricots -- -or-
   1      pound         - dried apricots
   1      pound         onions; peeled -- chopped fine
   1 1/2  pints         cider vinegar
   2                    garlic cloves -- - peeled, crushed
   2                    oranges -- (rind only)
   1      pound         light brown sugar
   8      ounces        sultanas
   2      teaspoons     salt
   1      teaspoon      English mustard
     1/2  teaspoon      powdered allspice
   8      ounces        walnuts -- - very roughly
                        -- chop

Preparation:

Split and stone the fresh apricots and chop roughly. If using dried apricots, put them to swell overnight in water. Boil the chopped onions for a few moments to soften them, otherwise you always seem to get a few hard bits. Drain. Put all the ingredients except the walnuts into a large preserving pan and bring to the boil. Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick and jammy. Stir in the walnuts. Pot while hot in warm sterilized jars. Seal. Makes about 6 lbs. Source: Elisabeth Luard in "Country Living" (British), November 1988.