 | | Directions |
- Heat oil in a large non-reactive skillet over medium heat.
- Add onion and bay leaf, reduce heat to medium low.
- Cook, stirring often, until softened - approximately 10 minutes.
- Stir in apples, cook 3-5 minutes. Stir often while cooking.
- Add brown sugar, jelly, vinegar, lemon juice, apple juice, orange peel and jalapeños.
- Bring mixture to a low boil, then simmer on medium low heat.
- Stir until apples are tender and liquid is reduced by 1/3. Approximately 5-10 minutes.
- Remove from heat.
- Let cool in bowl.
- Serve at room temperature or chilled.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Container: large, non-reactive skillet
|  | | Ingredients | | - | | 1 tablespoon olive oil or canola oil |
| - | | 1 large onion, chopped (2 cups) |
| - | | 1 bay leaf |
| - | | 2 large apples; Granny Smith, McIntosh, peeled and diced |
| - | | 1/3 cup packed brown sugar |
| - | | 1/3 cup hot jalapeño jelly |
| - | | 1/3 cup apple juice or orange juice |
| - | | 1/4 cup apple cider vinegar |
| - | | 2 tablespoons lemon juice |
| - | | 1 teaspoon grated orange peel |
| - | | 5 rings of jalapeño - chopped |
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