- 100g dark, soft brown sugar
- 4 large onions, finely chopped
- 2 Granny Smith apples, peeled, cored and chopped
- 100ml balsamic vinegar
- 1 small red pepper, halved, deseeded, finely chopped
- 1 tsp mustard powder
To Make:
1. In a saucepan place the sugar and 150ml water and over a low heat, slowly bring to the boil until the sugar dissolves.
2. Add the onions, apples, balsamic vinegar, chopped peppers and mustard powder. simmer gently for 1-1 1/2 hours until the mixture becomes thick in consistency and the onions very soft and caramelized.
3. Pour into a small sterilized preserving or jam jar, cover with waxed paper and seal. Leave for 1-2 weeks before using.
