Leave apricots to infuse with cinnamon bark, cloves and 1 l of ethyl alcohol, covered, for 8 days.
Then filter, mix with remaining ingredients, fill into bottles, seal, store in a cool and dark place.
The full flavor will be developed only after a longer storage time (6-8 weeks).
During this time, part of the pectin is also broken down by the alcohol, recognizable by the pronounced sediment.
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