A kiwi classic – for your sausages, cold meat sandwiches, as a pizza topping
(we use malt)
Add all ingredients to a large pot, and heat gently until the sauce is simmering.
Simmer until the sauce is thickish, then use a hand held blender (or a fixed blender if you don’t have a hand held blender) until the sauce is to the consistency you like.
Using a funnel, pour the sauce into sterilised bottles or jars.
Place sterilised lids on the bottle or jar and tighten.
Leave the bottles or jars until they are completely cold, then wash, label and put away.