from the April 1986 "Drying Times "

by Barb Moody

This is a recipe contributed by a reader. We tried it and loved it. It makes a great condiment for pork or lamb. Try it as a spread on toast or crackers and cream cheese.

Apricot-Papaya Spice

Coarsely chop the dried papaya. Mix with dried apricots and place in a saucepan. Cover with hot water and lemon juice. Let soak for 1 hour. Stir in remaining ingredients and simmer over low heat for 10 minutes. Remove from heat and cool. Pour into a glass jar and refrigerate. Let stand for a week or so before using to allow the flavors to blend. May be kept for several months. For longer storage, place hot mixture in sterilized canning jars, scald lids, and then seal jar. The mixture will thicken slightly as it ages. Remove cloves before serving.