Source: dLife

Sweet and tangy sauce peppers, apricots, and a hint of ginger.

Servings

1 serving roasted red peppers with brine (pulp only)
0.5 lb fresh apricots , quartered and pitted
1.33 cup apple cider vinegar (unfiltered)
0.67 cup cold water
0.33 cup sugar
0.5 cup packed light brown sugar
2 tbsp light corn syrup
2 tbsp fresh ginger root , grated
1 tsp salt
1 tbsp mustard seed , toasted
4 scallions , chopped (white part only)
1 tsp minced garlic
0.5 tsp ground cinnamon

1 Combine all ingredients in a large pot and bring to a boil. Reduce heat, then simmer covered for 30 minutes.
2 Uncover, then simmer for another hour.
3 Pour into a food processor or blender and process to desired consistency.

Can be refrigerated and stored for 4-6 weeks.