Cook all the ingredients in a wide pot for about 30- 40 minutes, stirring continuously. Fill the hot mixture into glass jars, screw the lid on and leave to cool. Store in a cool place for a week before using.
Sprinkle the apple cubes with some vinegar, this stops them changing colour. Cook the raisins with the water, vinegar and seasoning to a puree, add the apples and peaches and simmer very gently for 6 minutes, do not boil. Fill in glass jars and screw the lids on tight, store in a cool place for at least 14 days before using.
1 glass of a dry red wine (I use Bardollino for this one.)
2 tablespoons tarragon vinegar
1 pressed lemon, just the juice
1 small onion, very finely chopped
2 pressed garlic cloves
1/2 teaspoon dried ginger
1 teaspoon really hot mustard
1 dried bay leaf, rubbed
Mix all the ingredients, leave to cool in the fridge for 1/2 an hour, massage it into the steaks and leave to marinade over night. I think you will enjoy your steaks this way, especially if you like them rare as I do.