My mom bought me this homemade cinnamon dutch apple jam from the farmer’s market one day. I kind of forgot about it and it sat in my fridge for a few weeks until I made brats one day and needed something to serve it with. I caramelized a few onions, threw in some spices, and a few heaping spoonfuls of the jam. We served it warm and because we were eating grilled German brats, I must also have a good spicy mustard so along side the warm relish was my local Boetje’s stone ground mustard. Somehow they all mixed together and it was like a party in my mouth (you put your dirty minds away with that one).
As you can imagine, I made that at least once or twice a week and then one day all the jam was gone so I had to figure out how to make this myself, natch. And dare I say (and yes, my arm actually hurts from all this back-patting) it’s better than before. The ingredients may seem a bit odd together, but I promise you the mixture of the sweet apple with the caramelized onions keeps up with the stone ground mustard and cognac. Even the light touch of cinnamon and onion powder work to pull the flavors all together.
Tonight, we served this over grilled pork chops but as mentioned, it’s phenomenal with brats as well. I think I could eat it with a spoon so maybe I’m not the best judge of things to put it on.
Recipe: Sweet and Savory Warm Apple Onion Relish
- 2 med/lg sweet onions, sliced
- 2 med/lg sweet apples, peeled and diced
- 2 tbsp grassfed butter or ghee
- 1 1/2 tbsp agave (or honey)
- 1/2 tsp onion powder
- 1/2 tsp cinnamon
- 2 heaping tbsp stone ground mustard
- 1/8 c. cognac (optional but OMG)
- Simply put all ingredients in saucepan and mix.
- Cook on low for 40-60 minutes stirring occasionally or until onions are caramelized and apples very soft.
- Serve warm.