This super easy recipe is a cross between a chutney and jam! Brilliant served with cheeses and Cornbread Cheese Dippers.
Preheat oven to 200°C / Gas 6.
Peel, core and roughly chop 2 cooking apples.
Stone and roughly chop 3 Victoria plums.
Pop the chopped apples and plums in a roasting tin.
Add 150g blackberries, 80g raisins and 1 large chopped red onion.
Drizzle with gluten free balsamic vinegar and honey.
Add a teaspoon of crushed pink peppercorns, 3-4 star anise and 1/2 tsp mixed spice.
Mix all the ingredients together and roast for 25 mins.
Allow to cool completely before decanting into a kilner jar to store in the fridge.
If you have a glut of late summer fruit in the garden, why not try this recipe for Fruit Leathers.