Damson and Plum with Star Anise

• 500 g damsons and plums
• 50 g golden caster sugar
• 2

Add all the ingredients to a heavy-bottomed pan along with 50ml water and bring to a boil, then simmer for 20 to 25 minutes. Add a little more water if desired to prevent it thickening too much. Allow to cool before removing the star anise and passing through a sieve to remove the stones and skins. This will keep in the fridge for up to a week.