I made this recipe up one Thanksgiving when I needed something to go with my smoked duck livers.  To my surprise it was a hit and it’s requested every year.

This jam also pairs nicely with sharp cheddar cheese.  Leftovers can be used as the base for a sauce or marinade.

For this recipe you’ll need

• 1 large onion
• 1 tablespoon olive oil
• 1 tart apple such as Granny Smith
• 1/4 cup sugar
• 2 tablespoons cider vinegar
• Salt and pepper to taste
• Optional: 1/2 teaspoon finely chopped mixed fresh herbs such as rosemary, thyme, sage, oregano and parsley.  Use what you have on hand.

Finely chop the onion.  Saute in oil in a small saucepan over low heat until translucent.  Do not brown the onion.

Peel, core and finely chop the apple.

Add all remaining ingredients to the pot and let simmer for about 20 minutes, until everything is soft and bubbly.  Taste and adjust the level of sweetness by adding more sugar or more vinegar.

If you want a smoother jam us a hand blender to break down the chunkier pieces.

Serve cold with smoked liver or cheese on crackers.

Enjoy!