450 GMS BROWN SUGAR
4 STAR ANISE
5 CM PIECE OF GINGER
1/2 CINNAMON QUILL
2 SMALL DRIED CHILLIES
PINCH OF SALT
150 MLS COCONUT VINEGAR
1 TEASPOON PECTIN (OPTIONAL)
Peel, core & dice the pineapple. Peel and julienne the ginger. Finely chop the chillies. Place the cinnamon & star anise into a herb cage or tie up in muslin. Place all ingredients (except pectin) into a saucepan and bring to the boil, stirring frequently to ensure the sugar is fully dissolved. Cook over moderate heat until the sauce reduces and thickens - about 20 minutes. (If it is still looking too thin, add the pectin to encourage thickening.) Place into sterilised jars and refrigerate. This will keep well for several months
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