Slice the onion into rounds. Peel and thinly slice the apples.
In a large skillet, heat the Rosemary Olive Oil over medium heat. Sauté the onions and apples until soft (5-7 min).
Drizzle with the Raw Local Honey and continue cooking for an additional 8-10 minutes.
Deglaze the pan with the Red Apple Dark Balsamic Vinegar, scraping up any bits of onion or apple that may have stuck to the bottom. Add the fresh sprigs of rosemary.
Once a thick consistency is reached, remove the sprigs of rosemary and turn off the heat, allow to cool at room temperature. This Apple Onion Jam may be kept in the fridge up to 1 week.
Serve over baked brie, with crackers and cheese, on turkey and ham sandwiches, burgers, crostinis and more!
Ingredients
Directions
Slice the onion into rounds. Peel and thinly slice the apples.
In a large skillet, heat the Rosemary Olive Oil over medium heat. Sauté the onions and apples until soft (5-7 min).
Drizzle with the Raw Local Honey and continue cooking for an additional 8-10 minutes.
Deglaze the pan with the Red Apple Dark Balsamic Vinegar, scraping up any bits of onion or apple that may have stuck to the bottom. Add the fresh sprigs of rosemary.
Once a thick consistency is reached, remove the sprigs of rosemary and turn off the heat, allow to cool at room temperature. This Apple Onion Jam may be kept in the fridge up to 1 week.
Serve over baked brie, with crackers and cheese, on turkey and ham sandwiches, burgers, crostinis and more!
