Original from a book "Taste of Summer" by Diane Worthington and taken from a posting to a Mastercook e-list. Number of servings is based on a 4 cups yield and allowing 2 tbsp as a serving size.
In a food processor fitted with s steel blade, process the onion, garlic, ginger, limes, apricots, and plums until pureed.
In a medium nonaluminum dutch oven or heavy saucepan, combine the pureed ingredients and all the remaining ingredients except the cilantro and bring to a boil over medium-high heat.
Lower the heat and simmer until slightly thickened, about 45 minutes. Stir frequently to avoid burning. Remove from the heat and cool.
Add the cilantro and taste for seasoning. Pour the sauce into a large glass container and refrigerate. Make sure the cilantro is totally submerged before storing, or omit and add at service.
NOTES: This sauce may be refrigerated in an airtight container for up to 2 months. Makes 4 cups. Recipe may be doubled. Makes a good gift. Uses: particularly good with pork, chicken, quail, and game hens. Dilute it with wine or nectar to use it as a marinade.