Apricot Relish

We have made many relishes over the years, lots of chutneys, pickles and the nuances that separate their style is fairly narrow and lends itself as much to local tradition and styles than to a factual description.

When we came to live here twenty years ago, my now very good frind Val, handed me this recipe with the words 'you should try this'. She was a teacher of domestic science during her professional life, an enthusiastic WI member and provider of cakes for WI events, and a stalwart supporter of her Church and Village community. Now in her eighties she is glamorous, energetic and well-informed. A very good role model.

I did try her Apricot Relish and when I was an artisan producer found it sold tremendously well at food fairs and in my little shop, always popular. As it is made from dried apricots it is particularly useful to stock the shelves 'out of season' and is a great addition to the Christmas Buffet table. Maybe best of all at this busy time of the year, it doesn't need to mature for weeks on end. Make-and-eat, make-and-eat. I use the ready to eat apricots so you don't even have to soak them!

Thank you Val.