750 g skinned and quartered tomatoes
150 ml cider vinegar
1/2 tsp each of ground nutmeg and cloves
350 g sugar
half a cinnamon stick
150 ml cider vinegar
1/2 tsp each of ground nutmeg and cloves
350 g sugar
half a cinnamon stick
method
Cook 750 g skinned and quartered tomatoes in 150 ml cider vinegar with 1/2 tsp each of ground nutmeg and cloves, 350 g sugar and half a cinnamon stick until the mixture thickens. Remove the cinnamon, sieve the relish and bottle it.
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