Tomato and apple ketchup

(Jason Lowe)

This time of year – when the last of the summer tomatoes are still around and apple season is in swing – is time to make this ketchup. Sweet and zingy, it is the perfect accompaniment to grilled beef or hamburgers, sharp English Cheddars and lemony goat's cheeses.

Makes one large jar

1tbsp olive oil
5 red onions, peeled and roughly chopped
1kg/2lb apples
2.5kg/5lb ripe tomatoes
2 garlic cloves, peeled and finely chopped
400g/13oz caster sugar
500ml/17fl oz red-wine vinegar
10 cloves
2 cinnamon sticks
3 bay leaves
12 juniper berries
Sea salt and freshly ground black pepper

Place a preserving pan or large heavy-based saucepan on a low heat and add the olive oil. When it is warm, tip in the onions and sweat gently for 10 minutes until soft and translucent. Meanwhile, core and roughly chop (but do not peel) the apples and tomatoes.

Add the garlic to the pan and sweat for a minute, then add the apples and tomatoes. Stir in the sugar and red-wine vinegar. Tie the spices, bay leaves and juniper berries in a piece of muslin and drop into the pan.

Stir the mixture to combine all the ingredients, then turn the heat to low and cook gently for one-and-a-half hours, stirring occasionally to make sure that the mixture doesn't stick to the bottom of the pan.

The ketchup is ready when it has cooked right down to a glossy, pulpy sauce. At this stage, add a generous pinch of salt and a few grindings of pepper, to taste.

Allow to cool, then spoon into one large or two small sterilised jars. Seal and store in a cool, dark place. Use within a few months and keep in the fridge once opened.