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This is a nice accompaniment for grilled poultry and keeps well in the refrigerator for up to one month. It can be made with pears in place of peaches in the winter time. Chefs Anne and David Gingrass Makes about six cups Ingredients 2 each Garlic cloves, minced 2 Tbl. Ginger, minced 1 ea. Red bell pepper, small dice 1 ea. Jalapeno, minced 1 ea. Red onion, small dice 3 Tbl. Brown sugar -heat the sugar in a pan and sweat the vegetables until dry then add: 2 cups Golden raisins 1 cup Brown sugar 2 Tbl. Dry mustard 1 Tbl. Cayenne 1 Tbl. Turmeric 3 cups Champagne vinegar to taste salt and pepper - simmer for four or five minutes then add: 5 each Apples, pippin or granny smith, peeled and diced medium 3 each Oranges, sectioned along with the juice - simmer for about 10 minutes or until apples become soft then add: 9 each Peaches, slightly under ripe, peeled and diced medium - stir the peaches in, remove from the heat and cool. Season to taste with salt and pepper. If you are using apples and pears, add the pears when you add the apples. |
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