Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Apple juice |
| 2 tablespoons | Cider vinegar |
| 2 tablespoons | Brown sugar |
| 3 larges | Shallots, chopped |
| ½ teaspoon | Mustard seeds |
| ½ teaspoon | Ground cumin |
| ¼ teaspoon | Red pepper flakes |
| ½ teaspoon | Salt |
| 1 tablespoon | Minced ginger |
| 1 large | Granny smith apple diced |
| 1 large | Firm pear diced |
| 1 teaspoon | Minced lemon zest. |
| ¼ cup | Dried cranberries or sour cherries |
URL :
In saucepan combine juice, vinegar, brown sugar, shallots, ginger, and spices. Boil until reduced to 1 cup (about 15 minutes). Stir in apples and pears. Reduce heat to medium and simmer until fruit is tender (about 10 minutes). Remove from heat. Stir in lemon zest and dried cranberries. Let cool until room temperature. Refrigerate over night. Serve with poultry, fish or pork.
Posted to EAT-L Digest 06 Sep 96 From: "~REality" <Ausetkmt@...> Date: Sat, 7 Sep 1996 19:04:15 -0700