Mayo Clinic Health Manager
Get free personalized health guidance for you and your family.
Get Started
About our e-newsletters
- Free e-newsletters
- Mayo Clinic expertise
- We do not share your e-mail address
Housecall, our weekly general-interest e-newsletter, keeps you up to date on a wide variety of health topics with timely, reliable, practical information, recipes, blogs, questions and answers with Mayo Clinic experts and more. Our biweekly topic-specific e-newsletters also include blogs, questions and answers with Mayo Clinic experts, and other useful information that will help you manage your health.
Housecall Archives
Mayo Clinic Housecall
Stay up to date on the latest health information.
What you get
- Free weekly e-newsletter
- Mayo Clinic expertise
- Recipes, tools and other helpful information
- We do not share your e-mail address
Dietitian's tip: Marmalade is usually made with pieces of fruit rind. This version includes sweet Vidalia onions and tart Granny Smith apples. Serve over roasted chicken or pork.
Serves 8
Ingredients
1 tablespoon olive oil
1 teaspoon mustard seed
2 large Vidalia onions, diced
1/2 cup apple juice
1/2 cup chicken stock, vegetable stock or broth
2 Granny Smith apples, peeled, cored and cut into 1/2-inch dice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground allspice
2 tablespoons chopped fresh flat-leaf (Italian) parsley
Directions
In a saute pan, heat the olive oil over medium heat. Add the mustard seed and onions and cook, stirring occasionally, until the onions are lightly golden, about 10 minutes.
Add the apple juice and stock and bring to a boil over high heat. Add the apples, salt, pepper and allspice. Reduce the heat to low and simmer, uncovered, until the apples are tender, about 12 minutes.
Remove from the heat and stir in the parsley. Serve warm or at room temperature, or transfer to a container with a tight-fitting lid and refrigerate for up to 1 week. Bring the marmalade to room temperature before serving. Makes about 2 cups.
Nutritional Analysis
(per serving)| Serving size: About 1/4 cup | |||
| Calories | 62 | Cholesterol | 2 mg |
| Protein | 1 g | Sodium | 91 mg |
| Carbohydrate | 11g | Fiber | 1.5 g |
| Total fat | 2 g | Potassium | 123 mg |
| Saturated fat | < 1 g | Calcium | 15 mg |
| Monounsaturated fat | 1 g | ||
