plum and star anise chutneyrating:
from Mark Ynys Mon
1lb plums, halved and stoned
6oz caster sugar
4fl oz cider vinegar
1 cinnamon stick
2 star anise
and multiples thereof
Put all the ingredients into a pan and heat gently to dissolve the sugar.
Bring to the boil, then simmer for about 20-30 minutes.
The plums should be tender but more or less intact and the liquid syrupy. Cool, jar and store at least 6 weeks. Keep in the fridge once opened.