Ambrosia or Fig Apricot Preserve
This rich condiment is delicious as an appetizer with crackers and light cheeses, but is also suited to accompany pork, or lamb during the main course.
7 cups dried figs 1000 g
61/2 cups water 1600 ml
7 cups granulated sugar 2.62 kilos
2/3 cup orange juice 150 ml
2 tbsp bottled lemon juice 45 ml
2/3 cup dried apricots 150 ml
2/3 cup crushed pecans 150 ml
1 cup crushed pecans 250 ml
3 pkgs pectin
2/3 cup orange liqueure 150 ml
Combine figs, loosely chopped apricots and water in a large, deep preserving dutch oven. Stir frequently, bring to a boil, cover and reduce heat. Boil gently until soft for about 20 minutes. Puree in a blender with the cooking liquid. Add orange and lemon juices. Bring to a simmer once more and add 3 pkgs pectin. Just before placing into jars, add the liqueur and pecans.
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