- 500 ml (2 cups) apple cider vinegar
- 75 g (⅓ cup firmly packed) brown sugar
- 2 tbsp dried chilli flakes
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Will keep refrigerated for up to 1 month.
Makes 1½ cups
Place vinegar and sugar in a pan over high heat. Bring to the boil, stirring to dissolve sugar. Add remaining ingredients, 1 tsp salt and 2 tsp pepper, and cook for 5 minutes or until slightly reduced.
Cool, then serve with grilled meats or as a marinade for slow-cooked pork.
Photography by Brett Stevens.