Isabel’s Apricot Sauce
3 Pound Apricots
2 Onions
½ teaspoon Mace
3 teaspoons Salt
½ teaspoon Ginger
1 litre Cider Vinegar
1 pound 2 Ounces Sugar
¼ teaspoon Cayenne Pepper
Boil all together 1 ½ hours, strain through colander, bottle when cold.
Serve with cold meats, or use on the base of a pizza