Makes approximately 3 cups of sauce
- 500g passata
- 1/2 cup white sugar
- 1/3 cup apple cider vinegar
- 1/2 green apple, peeled and cored, chopped roughly
- 1/4 large brown onion, chopped roughly
- pinch ground cloves
- pinch ground allspice
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
Place all ingredients in a large saucepan. Bring to the boil and simmer, covered 30 minutes.
Using a stick blender, puree the sauce until smooth.
Continue to simmer the sauce uncovered until sauce thickens slightly.
Cool and pour into sterilised bottles. Keep in the fridge or sterilise to store at room temperature.