Ingredients
- 1 tablespoon extra-virgin olive oil, or canola oil
- 1 large onion, chopped (2 cups)
- 1 bay leaf
- 2 large apples, preferably Granny Smith or Northern Spy, peeled and diced (3 cups)
- 1/3 cup packed light brown sugar
- 1/3 cup hot jalapeno jelly, (see Ingredient note)
- 1/3 cup orange juice
- 1/4 cup cider vinegar
- 2 tablespoon lemon juice
Cooking Directions
Step 1
Heat oil in a large nonreactive skillet over medium heat. Add onion and bay leaf; reduce heat to medium-low. Cook, stirring often, until softened and translucent, 9 to 10 minutes. Stir in apples and cook for 3 minutes, stirring often. Add brown sugar, jelly, orange juice, vinegar and lemon juice. Bring the mixture to a low boil, then simmer over medium-low heat, stirring, just until the apples are tender and liquid is reduced by one-third, 2 to 3 minutes. Remove from heat and transfer to a bowl. Let cool. Serve at room temperature or chilled.
Nutrition Info
- Serving: Per 1/4-cup serving
- Calories: 97
- Carbohydrates: 19g
- Fat: 1g
- Protein: 0g
- Dietary Fiber: 1g
- Saturated Fat: 0g
- Monounsaturated Fat: 1g
- Cholesterol: 0mg
- Potassium: 82mg
- Sodium: 4mg
- Exchanges: 1/2 fruit, 1 other carbohydrate
- Carbohydrate Servings: 1 1/2