Here it is:
250g pitted dates, finely chopped
2 Granny Smith apples
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 nutmeg, freshly grated
200g soft dark brown sugar
150ml Cabernet Sauvignon vinegar
150ml red wine vinegar
Put the dates into a heatproof bowl
Peel the apples and grate them on a coarse cheese grater directly into the bowl, then mix in the ground spices and leave the bowl to one side
Put the sugar and both vinegars into a saucepan over a high heat and bring to the boil, stirring to dissolve the sugar. Remove the pan from the heat and pour the mix on to the dates and apples, then cover the bowl with clingfilm and leave to cool at room temperature. The dates will absorb some liquid and become soft.
Pour this mix into a heavy-based saucepan over a very low heat and simmer, stirring occasionally so it doesn't catch on the base, for 1 1/2 hours, or until soft and pulpy.
Transfer the date and apple mix to a blender and blend until it is smooth.
Pass it through a fine sieve into a bowl, then leave to cool completely.
Store in a covered jar in the refrigerator until needed, or for up to 2 months.