120g/4 oz sultanas, soaked in warm water for 15minutes and drained
500 g/1 lb 2 oz baby onions
75 g/2.5 oz sugar
3 tablespoons concentrated tomato purée
1 bay leaf
10green peppercorns
pinch of cayenne pepper
250 ml/8 fl oz white wine vinegar


1.Put the sultanas, onions, sugar, tomato purée, bay leaf, green peppercorns and cayenne pepper in a large saucepan.
2.Pour in 250 ml/8 fl oz water and the vinegar
3.Cover and cook over a low heat for 2 hours.
4.Remove the lid and cook for 1 hour more to reduce the liquid.
5.For game or curries.

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