INGREDIENTS
500 g
Bletted quinces, prepared
2
Chillies, large fresh red
150 g
Eating apples, prepared
3 cloves
Garlic
100 g
Ginger, fresh root
2
Onions
100 g
Ready-to-eat dried apricots
500 g
Caster sugar
1
Cinnamon stick
1 tsp
Coriander seeds
1 pinch
Saffron strands
1
Sea salt and freshly cracked black pepper
2
Star anise
500 milliliters
White wine vinegar
500 milliliters
Apple juice, unsweetened