INGREDIENTS:
2 ½ t extra virgin olive oil
½ large onion, chopped
½ minced garlic clove
1 # pumpkin, butternut squash or other hard winter squash of your choice
Juice of 1 lemon
¼ c apple cider or apple juice
2 t jalapeno, minced (or to taste)
½ “ fresh ginger, minced
1 c raisins (regular or golden)
½ c brown sugar
½ c apricot jam
¼ c white wine vinegar
1/2 t dry mustard
1 t cinnamon
½ t freshly grated nutmeg
¼ t allspice
METHOD:
Heat the olive oil in a large saucepan over medium high heat, add the onion and cook until softened. Add garlic and cook until aromatic but not browned. Add all remaining ingredients and mix well to combine. Bring to a boil, reduce heat and cover. Cook, stirring frequently until thick and jammy. Take care to not let the mixture scorch. Leftovers will keep in the refrigerator for up to 1 month.
