How to make it

  • 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.
  • yields 2 1/2 cups
  • will keep for about a month in the refrigerator

Reviews & Comments 5

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  • pinkpasta 9 years ago
    This is a keeper! I also get Eating Well Magazine
    and use recipes from it all of the time. I feel
    good about preparing food for my family from there.
    High Five Peeta...
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and said...
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    " It was excellent "
    omaizzy ate it and said...
    This sounds great - and since I'm serving pork tenderloin for family dinner Sunday (and have a big basket of apples we picked last weekend) I'll serve this as a side. Not sure where I can get jalapeno jelly, so I might have to wing it....I'll let you know how it turns out!
    Was this review helpful? Yes Flag
    " It was excellent "
    linspj ate it and said...
    Over a nice pork tenderloin...yum
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  • deedeec 9 years ago
    wow, this sounds awesome!
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