Sauté a finely chopped onion and add 125 g chopped Cecilia’s Farm Pink Lady® Apple Wedges. Stir in 30 ml wholegrain mustard, 10 ml brown sugar, 10 ml balsamic vinegar and 250 ml white wine or Rooibos tea. Simmer for 30-45 minutes until almost sticky and add a little extra liquid if preferred. Serve with pork bangers and garnish with chopped chives.