1 cup carrots, prepared

1 cup swede, prepared

1 lb cooking apples, prepared

1 cup onion

1 cup small cauliflower florets

1/2 cup sultanas

1 cup Billington's Dark Brown Molasses Sugar

3 level tablespoons tomato puree

2 tablespoons lemon juice

1 clove garlic, skinned and crushed

2 cups malt vinegar

Salt and milled pepper

1/2 level teaspoon ground mixed spice

Dice carrots, swede and apple and chop the onion.

Blanch the carrots in boiling, salted water for 4 minutes; drain well.  Place carrots with all other ingredients in a large saucepan.  Bring slowly to boil, stirring continuously until the Dark Muscovado Sugar has dissolved.  Increase heat and simmer uncovered until vegetables are just tender and contents of pan well reduced - approximately 1 1/4 hours.

Pot and cover in the usual way.