- Prep Time
- 15 min
- Total Time
- 55 min
- Serves
- 1.5
Ingredients
- 10
- apples
- 250 mL
- medium yellow onion,
- 1 cup
- 250 mL
- brown sugar
- 1 cup
- 125 mL
- red wine vinegar
- ½ cup
- 125 mL
- golden raisins
- ½ cup
- 60 mL
- lemon juice
- ¼ cup
- 30 mL
- brown mustard seeds
- 2 tbsp.
- 15 mL
- lemon zest,
- 1 tbsp.
- 10 mL
- ginger,
- 2 tsp.
- 2.5 mL
- sea salt
- ½ tsp.
- 2.5 mL
- hot chili flakes
- ½ tsp.
Directions
- Step 1
- In a large saucepan, mix all the ingredients contained in the recipe and cook covered over a low heat for 25 minutes.
- Step 2
- Remove the lid and increase the heat to medium-high. Continue cooking for another 30 minutes stirring regularly until the mixture thickens.
- Step 3
- Using a hand blender, mix into a rough purée.
- Step 4
- Keep refrigerated for 1 to 2 weeks, or see the Bernardin website for safe canning instructions.
Nutritional facts
- Calories:
- 20
- Carbs:
- 5 g
- Sugar:
- 4 g
- Sodium:
- 15 mg
