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This delicious medley is amazing with cheese and crackers or spooned on top of a roasted pork loin.

Lori Powell

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Credit: Romulo Yanes

Recipe Summary

prep:
30 mins
cook:
55 mins
total:
1 hr 25 mins
Yield:
6 jars (8 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

65 calories; fat 1g; fiber 1g; carbohydrates 15g; sodium 76mg; calcium 12mg.
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