Rhubarb and ginger chutney

300ml cider vinegar
400g brown sugar
300g raisins
2-3 cm piece of fresh ginger, grated
1 orange (juice)
Large pinch allspice
800g rhubarb, chopped in small pieces
2 granny smith apples, peeled and chopped

Put all the ingredients except the apple and rhubarb in a large pan with 1 tsp of salt. Heat gently until the sugar has dissolved then boil for 10 minutes. Add the apple and rhubarb then cook gently for 20 minutes, stirring occasionally.

Decant into sterilised jars (washed in hot soapy water and dry in a warm oven) place on a clean lid and store in the fridge until required. The longer it is left the better it will taste.