Ingredients

The following ingredients have 3 Servings
  • 2 red Anaheim chiles or other mild chiles, seeded and diced
  • 2 teaspoons cider vinegar
  • 2 teaspoons white wine vinegar, or another 2 teaspoons cider vinegar
  • 1 1/2 pound ripe apricots or peaches, diced
  • 1/3 cup raisins
  • 3 cinnamon sticks
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground cloves

Instruction

  • Combine chiles and vinegars in a small saucepan and bring just to a boil over medium-high heat. Set aside.
  • Combine apricots, raisins, cinnamon sticks, salt and 3 tablespoons water in a medium saucepan.
  • Set over medium heat and cook, stirring frequently, until the mixture begins to boil.
  • Cover, reduce the heat to low and cook until fruit is softened and a thick sauce forms, about 15 minutes.
  • Uncover and stir in vinegar mixture and cloves.
  • Cook, stirring, until hot throughout, about 2 minutes.
  • Remove from the heat and cool to room temperature.
  • Discard cinnamon sticks. Use immediately or refrigerate for up to 1 week.