- 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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