MAKES 4 small jars
• 170g dried dates
• 125ml water or more, depending on how dry your dates are
• 100g brown sugar
• 250ml cider vinegar
• pinch of cayenne pepper
• 55g grated fresh horseradish
• 3 tbsp dried mint
• 1 tbsp Worcestershire sauce
Combine the dates and water in a heavy-based pan and simmer for about 10 minutes, or until the dates are soft. You might have to add a splash more water but the end result should be quite thick, with the dates completely softened. Add the sugar, vinegar and cayenne pepper and cook for another 10 minutes until it is a jam-like consistency. Finally, stir in the horseradish, dried mint and Worcestershire sauce. Transfer it to sterlized jars (see page 280) if not using straight away; it will keep for a year or more.
NOTES
If you can’t find fresh horseradish then this recipe still works very well without.