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1.5 kg feijoas, peeled and chopped 500g apples, peeled and chopped 500g onions, finely sliced 1 litre malt vinegar 750g brown sugar 1 tbsp salt 1 tbsp ground ginger 2 tbsp allspice 1 tbsp crushed garlic finely grated zest of 1 lemon ½ tsp mace ½ tsp cayenne ½ tsp ground cloves
© Annabel Langbein Media
Place all ingredients in large pan and boil slowly for approximately 1-1½ hours, stirring occasionally, until mixture is thick and brown. Bottle while warm. Keeps for months. Refrigerate once open.
This is wonderful served with my Picnic Camembert
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