100 ml Sour Cherry Vinegar mix with 50 ml James Balsamic Vinegar and heat the liquid without bringing it to a boil.
200 g sugar-candy dissolve in the hot liquid. Add
1 ripe mango diced
200 g raisins diced
1 pinch cinnamon
1 pinch all-spice
1 pinch ground clove and
1 pinch cumin and let the mixture simmer for 15 minutes.
Season to your liking with James Balsamic Vinegar and fill the mixture into jars (like marmalade).
serves 4
