Put the coconut oil and sugar (can be replace with butter) in a pan or pot. Before the sugar melts, add the whole physalis.
Cook over low heat for about 5 minutes, add grated ginger, vinegar and apple juice.
Continue reducing (always over low heat) and then season with pepper and a pinch of salt.
Cook for a total of about 20 minutes and serve immediately or store in a glass jar with cap.
Recipe by: @cocinoconplantas
