Recipe courtesy of Tanya Holland
1 hr 50 min
20 min
8 servings


  • 3 Granny Smith apples, peeled, cored, and small dice (6 cups)
  • 2 Vidalia or other sweet onion, medium dice (3 cups)
  • 2 cups sultana raisins
  • 1 teaspoon minced ginger
  • 1/2 cup sugar
  • 1 cup apple cider
  • 1/2 cup cider vinegar
  • 1 cinnamon stick
  • 3 cloves
  • 1 bay leaf
  • 1/2 teaspoons salt
  • 1/4 teaspoon ground white pepper


Place all ingredients in large pot and allow to cook down for 1 to 1 1/2 hours until most liquid evaporates. Season, to taste, with salt and pepper. Store covered in the refrigerator.



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