I adapted this recipe from one for Quince relish by Silvena Rowe in her cookbook 'Purple Citrus & Sweet Perfume' because I couldn't get hold of quinces. It's good with lamb but equally nice with cheese and crackers. —RoseM
Peel and core the apples and then chop them into cubes (you could slice if you prefer stringy bits in your relish). Place them into a saucepan with the port and bring to the boil.
Reduce the heat and simmer for 30min or until the consistency is like jam. Depending on the size of your saucepan you may need to add a bit more port if it cooks away before you have achieved the right consistency.
When you have a satisfactorily jammy mixture, add the cloves, nutmeg and mustard powder and mix well. I normally add the mustard powder one teaspoon at a time and taste until the relish has the right amount of kick.
Place the finished relish into a jar, ready for when you want to use it. I keep mine in the fridge for up to a week. It doesn't normally last longer than that!