Emily Rosen


Serves: Makes 3 cups


2 tbs. olive oil
1 c. onion, diced
4 garlic cloves, finely chopped (or 2 tsp. garlic powder)
1 tbs. finely chopped, peeled fresh ginger (or 1 tsp. ground ginger)
2 tsp. mustard seeds
2 c. dried apricots, finely chopped
1/2 c. golden raisins
2 1/2 c. water
2/3 c. apple cider vinegar
1/2 c. honey
2 tsp. salt
1/2 tsp. cayenne pepper



Heat olive oil in a medium saucepan. Add diced onion and cook lightly on medium heat, stirring occasionally, until it begins to turn golden in color (about 5 minutes).

Add garlic, ginger and mustard seeds.  Cook for 1 to 2 minutes until fragrant.

Add apricots, raisins, water, vinegar, honey, salt and cayenne and simmer, partially covered, stirring occasionally, until almost all liquid is absorbed and the dried fruit is soft, about 30 minutes.

Cool to room temperature and serve.



Serving suggestions:

For an elegant entree, serve on top of Mazzeo’s Pecan Crusted Chicken.

Use as a sandwich spread with almond butter for a fun take on lunch-to-go.

Serve with sharp cheeses and crackers for a sophisticated and delicious hors d’oeuvre.