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My Grandma passed away at the age of 94. She was a wonderful cook and I was lucky enough to inherit her recipes. Many date back to the 1940s and 50s. Grandma prepared them in a charming country kitchen with no running water and most of her produce came from her garden, not from the grocery store. These are made-from-scratch recipes. I wish I had spent more time with her in the kitchen and . . . I wish I had spent more time with her for so many other reasons.
Monday, September 30, 2013
6 Granny Smith apples (peeled, cored and diced)
1 medium Vidalia onion (diced)
1/2 tsp ground Ginger
1 cup freshly squeezed orange juice (2 oranges)
3/4 cup cider vinegar
1 cup light brown sugar (lightly packed)
1/2 tsp dried mustard
1/4 tsp red pepper flakes
1 1/2 tsp kosher salt
3/4 cup raisins
Combine the apples, onion, ginger, orange juice, vinegar, brown sugar mustard, pepper flakes and salt in a large saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated. Take off the heat and add the raisins.
Set aside to cool and store covered in the refrigerator for up to 2 weeks.