1 1/2 pounds red apples, such as Gala, Braeburn or Rome, cored and cut into 1/2-inch dice
1 3/4 pounds firm-ripe pears, cored and cut into 1/2-inch dice
1 cup apple cider vinegar
1/2 cup honey
4 2-inch pieces lemon zest
1 tablespoon minced fresh ginger
1 cup golden raisins or dried cranberries
How to Make It
In a heavy 4- to 5-quart pot, warm oil over medium-low heat. Add shallots and cook, stirring often, until soft, about 4 minutes. Add mustard seeds, red pepper flakes, salt and pepper; cook, stirring, for 1 minute.
Stir in remaining ingredients except raisins. Raise heat to medium-high; bring to a boil. Lower heat and simmer, stirring occasionally, until most liquid has evaporated, 45 to 50 minutes. Remove from heat. Stir in raisins; let cool. Divide among 6 clean and dry 1 1/4-cup-capacity jars with lids. Keep refrigerated.
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