Core, peel and cut the apples into small cubes. Peel and chop the shallots and bring to the boil with the apples and vinegar for about 15 minutes. Press the ginger through a garlic press and add to the apples with the preserving sugar. Let the mixture simmer for another 3 minutes, then pour everything into clean twist-off glasses.
Tastes good with cheese and is suitable for marinades, dressings and sauces.
Shelf life up to 3 months if stored in a dark and cool place.
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