Ingredients

1 quart apricots, ripe, ground
2 C. apricots, firm, ripe, chopped
1 onion, large, grated
10 garlic cloves, minced
1 C. vinegar
8 oz. crushed pineapple
2 tsp. salt
1 1/2 C. brown sugar, firmly packed
2 tsp. dry mustard
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1 dash cayenne
1 tsp. lemon peeled, grated
1/3 C. crystallized ginger, sliced
3/4 C. almonds, blanched, slivered

Cooking Instructions

Place apricots, onion, garlic, vinegar, pineapple, salt sugar, mustard, cinnamon, cloves, allspice, cayenne, lemon peel and ginger in crock pot. Cover. Cook on low, stirring occasionally, 4 to 6 hours. Remove cover. Add nuts. Cook on high until desired consistency. Ladle into hot sterilized jars. Seal.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: