• 1 shallot, finely chopped
  • 1 Tbl coriander seeds
  • 1 Tbl ginger, finely chopped
  • 1 tsp vegetable oil
  • 1 1/2 C dried apricots, coarsely chopped
  • 1 C apple cider vinegar
  • 1/4 C dried Tena figs, coarsely chopped
  • 1/4 C prunes, coarsely chopped
  • 1/4 C golden raisins
  • 1/4 C dark molasses
  • 1 1/2 C water
  • Salt and pepper to taste


  1. Stir one shallot, one tablespoon of coriander seeds, one tablespoon ginger, and one teaspoon vegetable oil in a mediumsaucepan over medium heat until fragrant for around one minute.
  2. Add one and a half cups dried apricots, one cup apple cider vinegar, a quarter cup dried figs, a quarter cup coarsely choppedprunes, a quarter cup of golden raisins, a quarter cup of dark molasses, and one and a half cups of water.
  3. Season with salt and pepper to taste.
  4. Bring to a simmer and add more water if it is becoming too thick. Cook until fruit is soft and tender, and the liquid isalmost completely cooked off. Let cool and serve.

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