• 1.5kg marrow,de-seeded and cut into small cubes (½ cm square)
• 2 red onions,peeled and finely diced
• 250g sultanas
• 250g muscovado sugar
• 300ml malt vinegar
• 400ml apple cider vinegar
• 3cm piece of fresh ginger, finely grated (do not peel)
• 2 tsp dried chilli flakes
• ½ tsp freshly ground black pepper
• 2 tbsp salt

• Place the diced marrow into a large bowl and sprinkle with the salt, stir to ensure the marrow is evenly coated and place in the fridge for 10-12 hours or overnight.
• Rinse the marrow thoroughly in cold water to remove all of the salt residue, drain and place in a large saucepan. Add all of the remaining ingredients and bring to the boil.  Reduce the heat to a simmer and cook until the sauce has thickened, this will take approximately 80-90 minutes.
• Once cooked, remove from the heat and allow to rest for 20-30 minutes.
• Spoon carefully into sterilised jars and seal.  This will keep for 9-12 months in a cool dark place.

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