SPICY CROSSBERRIES

Recipe and photo: Annet Geelhoed

900 g crossberries (grewia occidentalis)
1 litre white vinegar
230 g brown sugar
2 garlic toes, squeezed
1 big tablespoon of good mustard
1 knife point cayenne pepper
340 g cranberries
Wash the crossberries and remove the stems.
Poke the crossberries with a fork or cocktail picker, to prevent snapping.
Boil ½ litre vinegar with the herbs and cranberries and then add the crossberries.
When it is almost boiling after adding, take it off the heat and add the rest of the vinegar.
Stir, place in sterilised glass jars and close the lids. Leave for six months before use.