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
Calories per serving 65
Fat per serving 1g
Saturated fat per serving 0g
Cholesterol per serving 0.0mg
Fiber per serving 1g
Protein per serving 0g
Carbohydrate per serving 15g
Sodium per serving 76mg
Calcium per serving 12mg
How to Make It
1. 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.
2. 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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