Empty dried fruits and a quart of white/red wine vinegar into a large glass bowl.

Allow the fruit to soak overnight.

Pour fruit and vinegar into a large pot, add 4 cups of water to cover.

Bring to a boil, then slightly reduce the heat and cook 20 minutes until soft.

Drain fruit and rinse with cold water to make it easier to handle when milling. I used my food processor to chop the fruit into a puree.

Return milled fruit to the pot and add the onion. In a separate bowl, combine the sugar with 2 cups of boiling water and stir until dissolved.

Add this “syrup” mixture to the pot and then add the wine vinegar.

Mix in Worcestershire sauce, salt, and cayenne pepper.

Cook over medium-low heat for 2 hours stirring often to keep the sugar from sticking or burning in the bottom of the pot.

Transfer cooked mixture into 18 sterile glass ½ pint (275 ml) jars and allow them to seal as they cool.