Patter Fam Sauces and Pastor's Pantry Cooking School

12 Granny Smith apples, peeled, cored and half-inch diced
2 cup chopped yellow onion
4 tablespoons minced fresh ginger
2 cup freshly squeezed orange juice (4 oranges)
1 1/2 cup good cider vinegar
2 cup light brown sugar, lightly packed
2 teaspoon whole dried mustard seeds
1/2 teaspoon hot red pepper flakes
1 tablespoon kosher salt
1 1/2 cup raisins

Combine the apples, onion, ginger, orange juice, vinegar, brown sugar, mustard
seeds, pepper flakes and salt and 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.

Ladle into canning jars, place in boiling water for 20 minutes. Remove and let cool.

Written by Joyce Peters — September 30, 2018


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