1 large red pepper, roasted
1/2 pound apricots, quartered and pitted
3/4 pound plums, quartered and pitted
1 1/3 cups apple cider vinegar
2/3 cup water
1/3 cup white sugar
2/3 cup water
1/2 cup dark brown sugar
2 tablespoon corn syrup
2 tablespoon fresh ginger, grated
1 teaspoon salt
1 tablespoon toasted mustard seeds
4 scallions, white part only
1 teaspoon minced garlic
1/2 teaspoon ground cinnamon

Place all ingredients together in a large pot and bring to a boil. Reduce heat and simmer covered for 30 minutes. Uncover and simmer for another hour. Place in a blender or food processor and process to desired consistency. Can be stored in refrigerator for 4-6 weeks, excellent on chicken, vegetables or any type of stir fry.

Makes 16 ounces
Serving Size: 1 ounce