from In Season: Cooking with Vegetables and Fruits by Sarah Raven

1/2 cup mixed dried fruit, such as raisins, apricots and prunes
1 cup orange juice
1 pound white onions
1 TB. olive oil or 1 TB. butter
1 TB. brown sugar
1/2 lb. apples, peeled, cored, and sliced
4 TB. balsamic vinegar
salt and black pepper

Chop the mixed fruit and marinate it in the orange juice for an hour or so. Slice the onions and sweat in the olive oil or butter with the sugar over low heat until they become translucent and golden brown. Add the apples, mixed fruit and vinegar, and cook for about 25 minutes, until most of the liquid has gone. Season, put into warmed sterilized jars and cover while still hot. The keeps well in the fridge for up to a month.