CiderPunk Cider Chilli Sauce

• 6 large red chillis
• 2 cups (400ml) dry artisan cider
• A large thumb of ginger
• 4 cloves garlic
• 2 tablespoons of maple syrup, or 2 dessertspoons demerara sugar
• Oil for frying

This recipe is quite sweet, but if you include the seeds from the chillis it will also be very hot. If you want a milder chilli sauce, remove the seeds and zest as these are the hottest parts. Finely chop the chillis.

In a saucepan heat the oil. Add the chillis and ginger and reduce the heat to a simmer while you chop the garlic. Allow the chillis to take on a translucent sheen, and then add the garlic and a pinch of salt.

Add the cider, and increase the heat. You might want now to use a hand blender to break up the chillis and garlic, or else you can wait until the end when the mixture has cooled and blitz it in a food processor. Now's the time to add the maple syrup, or sugar, and reduce the whole thing down to a syrupy sauce. Cool and serve.

Goes very well with a good strong Somerset Cheddar and a glass of artisan cider.

Good Times!