---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Condiments
       Yield: 2 servings
       1 lb Plums halved and pitted
       1 lb Apricots halved and pitted
   1 1/4 c  Cider vinegar
     3/4 c  Water
       1 c  Cider vinegar
       1 c  Firmly packed brown sugar
       1 c  White sugar
     1/2 c  Lemon juice
     1/4 c  Chopped ginger
       1 sm Onion sliced
       1    (or more) serrano, seeded
            -and chopped
       2 sm Garlic cloves sliced
       4 ts Salt
       1 tb Mustard seed toasted
       1    Cinnamon stick
   Combine first set of ingredients and cook over
   moderate heat for 5 minutes. Reduce heat and simmer
   uncovered for 15 minutes. Combine second set of
   ingredients and boil for 10 minutes. Combine the above
   three sets of ingredients and simmer for 45 minutes.
   Remove cinnamon. Puree in food processor. Return to
   kettle and simmer until thick. Transfer to sterilized
   mason jar, cap loosely and let cool. Tighten caps and
   let stand in dark at least 2 weeks. Makes 2 pints.