Apricot Orange Chutney

3 pounds dried apricots chopped and soaked
6 large oranges
2 cup chopped white onions
1-1/2 cups seeded golden yellow raisins
2-1/2 teaspoons coriander seeds, crushed
1 tablespoon sea salt
1 clove garlic minced finely
1 cup chopped sweet yellow peppers
4 cups brown sugar packed
5 cups apple cider vinegar
2 inch piece fresh ginger peeled and minced finely
1 tablespoon ground white pepper
1/2 cup lemon juice

In a large stock pot cook whole oranges in boiling water for 5 minutes. Remove from water and cool.

Peel the oranges and cut the peel into thin strips. Remove the pith and chop the oranges into small bits. Be sure to collect the juice. Remove the seeds.

Strain the apricots and add to the oranges. Add remaining ingredients and stir well. Bring to a boil and reduce heat. Simmer for about one hour or until mixture is thick and the apricots are soft. Stir frequently.

Ladle the hot mixture into sterilized jars and seal.

Process jars in a water bath for 10 minutes.

Makes approximately 3 quarts or 12 pints. Store in a cool dark place and let mature for at least six weeks before using.