0
0
00
Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.
4 medium apricots, diced
3 medium mangos, peeled & diced
8 oz. sugar
2 cups white wine vinegar
1 teaspoon cardamom
1 teaspoon dried ginger
1 teaspoon salt
1 teaspoon white pepper
1 red bell pepper, finely diced
8 ounces golden raisins
1/2 red onion, finely diced
Combine all ingredients in a saucepan and simmer, uncovered, for 45 minutes. Cool, then place in clean jars and refrigerate. Warm up to use with meat recipes.
Ingredients
4 medium apricots, diced
3 medium mangos, peeled & diced
8 oz. sugar
2 cups white wine vinegar
1 teaspoon cardamom
1 teaspoon dried ginger
1 teaspoon salt
1 teaspoon white pepper
1 red bell pepper, finely diced
8 ounces golden raisins
1/2 red onion, finely diced
Instructions
Combine all ingredients in a saucepan and simmer, uncovered, for 45 minutes. Cool, then place in clean jars and refrigerate. Warm up to use with meat recipes.
| Servings |
| 4 |
|
|
|
Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.
Ingredients4 medium apricots, diced 3 medium mangos, peeled & diced 8 oz. sugar 2 cups white wine vinegar 1 teaspoon cardamom 1 teaspoon dried ginger 1 teaspoon salt 1 teaspoon white pepper 1 red bell pepper, finely diced 8 ounces golden raisins 1/2 red onion, finely diced InstructionsCombine all ingredients in a saucepan and simmer, uncovered, for 45 minutes. Cool, then place in clean jars and refrigerate. Warm up to use with meat recipes.
|
Share this Recipe