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Apple and Ginger Chutney

750 ml. cider vinegar

675g. molasses cane sugar (or any very dark sugar)

3 bay leaves (make little tears in them)

1 kg. cooking apples, peeled and chopped

100g of fresh root ginger, peeled and finely chopped

6 cloves of garlic, finely chopped or crushed

a little seasalt

Slowly dissolve the sugar in the vinegar in a large pan. Add the bay leaves. Prepare the apples, garlic and ginger and add these also with the salt. Bring to the boil, then turn down to a simmer for 2-3 hours until the excess liquid is gone. Cool and jar. Gorgeous in a cheesly and pickle sarny!