Spiced Apricot Chutney

400g no soak apricots, chopped
1 tsp coriander seeds
225g soft light brown sugar
425ml cider vinegar
1 onion, chopped
50g sultanas
2 tbsp grated ginger
2 cloved garlic, crushed
1 tbsp salt
½ tsp cayenne pepper
1 orange, zest, juice

1. Add ingredients to preserving pan
2. Simmer until vinegar has evaporated
3. Put into sterilized jars