Coming from South Africa's Cape Malay cuisine, blatjang is made by simmering dried fruit with vinegar and spice for a long time into a thick preserve sauce. Its sweet-sour balance makes it a classic accompaniment to grilled meats.
Soak the chopped dried apricot and raisins in the apple cider vinegar in a bowl for 15 minutes.
Simmer the soaked fruit with the onion, garlic cloves, ginger, brown sugar, chilli flakes and salt in a pot over medium heat for 10 minutes.
Lower the heat and continue simmering, stirring often, for another 20 minutes until thickened.
Ladle the hot sauce into clean jars and seal the lids tightly.
Stir the sauce often while it simmers; if it catches at the bottom it leaves a bitter taste.
Adding the spice gradually and tasting as you go lets you keep the heat balanced to your own taste.
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