Sweet Chilli Sauce 
Sweet chilli sauce goes with just about anything from Thai to the Aussie meat pie, it's a winner.
Makes about 700ml.
Ingredients
600 ml Apple Cider Vinegar
30g fresh ginger (Reduce this amount if you want)
50g fresh garlic
150g fresh chilli (Birds eyes are great for this recipe)
1kg white sugar
Half a teaspoon (The ones you stir your tea with) of salt
Method
1. This bit is up to you, but it is worth de-seeding the chillis otherwise it turns out a bit hot for a proper sweet chilli sauce.
2. Cut up your ginger, garlic (after you've peeled it) and chillis into small pieces.
3. Put the ginger, garlic and chillis along with a little vingegar into a blender and blend until smooth.
4. Empty the contents of the blender into a pan, add the rest of the vinegar and the sugar and salt and bring to the boil.
5. Turn the heat down and simmer until it looks like a syrup, this will take about 45 minutes. Stir occassionally.
6. Clean the bottles you are going to put your sauce into thoroughly and rinse through with boiling water.
7. Remove the sauce from the heat and pour immediately into warm bottles. Put lids on bottles and turn each bottle upside down once, so the hot sauce coats the entire bottle.
8. After the sauce has cooled it can be stored in the refrigerator.
9. Enjoy!