Pour vinegar and sugar into a pot and dissolve slowly over low heat.
Bring to the boil and add garlic, ginger, spices and lemon peel.
Add dried fruit and simmer for about 10 minutes until fruit is soft and liquid is reduced and syrupy.
Add apples and cook for a further 30 minutes, or until apples are soft.
If liquid is still too runny, simmer a bit longer (if it starts to stick, add some water).
Strain, pack apple and dried fruit into jam jars and pour over syrupy liquid.
Cool and seal (for a couple of weeks, but you must sterilise jars and non-corrosive lids in boiling water first, by washing jars and lids very well; then place jars and lids in oven at 160 °C on a baking tray for at least 30 to 60 minutes. Alternatively, boil in a large pot for 30 minutes.)
Makes about 1 litre.
NUTRITION PER PORTION (20 g)
Energy: 238 kJ, Carbohydrates: 14 g, Protein: 0,3 g, Fat 0,05 g