This sweet and tart condiment is great on sandwiches made with leftover roast chicken, turkey or pork, and on garlicky grilled brats. Or, thin it down with a bit of apple cider and braise red cabbage in it, to serve with pork chops or herb and garlic sausages. Please note that, like most condiments, this is better after a few days, and is at its best after about a week. Enjoy!! <br /> <br />

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