This would also work with plums.
- Chop and stone the apricots. Place in a large pot with a little water and cook gently until tender.
- Add all the other ingredients and cook down slowly, on the lowest heat possible. Stir to stop the ketchup catching. Skim any debris that forms on the top as you go. Watch carefully, the thickening ketchup can become a bit eruptive and may need to be partly covered.
- When you reach a sauce- like consistency, cool the mixture, check the seasoning and pour into sterilised bottles. Seal up and store in a cool dark place.
Once opened, keep in the fridge.