1 tablespoon olive oil
1 teaspoon mustard seed
2 large Vidalia onions, diced
1/2 cup apple juice
1/2 cup chicken stock, vegetable stock or broth
2 Granny Smith apples, peeled, cored and cut into 1/2-inch dice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground allspice
2 tablespoons chopped fresh flat-leaf (Italian) parsley
In a saute pan, heat the olive oil over medium heat. Add the mustard seed and onions and cook, stirring occasionally, until the onions are lightly golden, about 10 minutes. Add the apple juice and stock and bring to a boil over high heat. Add the apples, salt, pepper and allspice. Reduce the heat to low and simmer, uncovered, until the apples are tender, about 12 minutes.
Remove from the heat and stir in the parsley. Serve warm or at room temperature,
or transfer to a container with a tight-fitting lid and refrigerate for up to 1 week. Bring the marmalade to room temperature before serving. Makes about 2 cups.
Low sodium = no more than 140 mg of sodium per serving
Low fat = no more than 3 g of fat per serving
Marmalade is usually made with pieces of fruit rind. This version includes sweet
Vidalia onions and tart Granny Smith apples. Serve over roasted chicken or pork.
Serving size: About 1/4 cup
< 1 g