Mom really likes this

4 lbs. Apples, peeled, cored, and diced

4 oz. Root ginger

4 lbs. Demerara sugar

4 cups malt vinegar

1 oz. Dried chili peppers

1 tsp. Cayenne pepper

2 oz. garlic(about 2 full heads)

1/2 lb. Dark raisins

Combine the ginger(cut up slightly) with some vinegar in a blender. In a large preserving pan, make a syrup of the remaining vinegar and sugar. Add the ginger, seasonings and the raisins.

Bring to a good boil, then add the apples. Cook uncovered over medium heat until dark-coloured and soft, stirring occasionally. Leave overnight, then cook a little longer.

Pour into sterilized jars. Seal with wax. Makes about 10 4-oz. jars.