Apricot-Citrus Preserves

• 8 ounces dried apricots, cut into eighths
• 1/2 cup golden raisin
• 2 oranges, juice and zest of
• 2 lemons, juice and zest of
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 2 cups dry white wine
• 1 cup water
• 1 lb sugar, plus
• 1 cup sugar
• 1/2 cup chopped cashews, toasted (optional)
• 1/2 teaspoon almond extract

1. Combine the apricots, raisins, oranges and lemon (both zest and juice), coriander, cinnamon, wine and water in a bowl; toss to combine thoroughly; leave overnight.
2. The next day, put the fruit and liquid into a medium saucepan and bring to a simmer; simmer gently until the fruit is very tender, about 1 hour; add sugar and bring to a fast boil; boil about 12-18 minutes, or until a small amount of the fruit liquid, dropped onto a saucer and allowed to cool, wrinkles when your run your finger through it (this shows that the jam will 'set' once cool); stir in cashews, if using, and almond extract.
3. You can put up the preserves in canning jars in the usual way, or just keep refrigerated.

golden raisin, oranges, lemons, ground coriander, ground cinnamon, white wine, water, sugar, sugar, cashews, almond extract

Taken from www.food.com/recipe/apricot-citrus-preserves-116457 (may not work)