Rinse the elderberries and pick off the stems.
Chop onion and heat the berries, onion, all spices and vinegar in a heavy based pan.
Simmer for 40 minutes.
Press this mixture through a wire sieve and return to the pan.
Peel and chop the apple into 1cm cubes.
Add the apple, sultanas and sugar to the berry pulp in the pan and slowly bring to the boil allowing all the sugar to dissolve completely.
Boil for 15 minutes and then spoon into 1 medium sized jar. Cover with wax disc and pop on the lid.
This will keep for up to 6 weeks in the fridge.