Contributed by (Recipe adapted from “Ming Tsai” at www.ming.com)

Ingredients

4 C Fuji or other non-mealy red apples (8 to 10 apples), peeled, cored, and cut into 1/4-inch dice
juice of 1 Lemon
1 Tbs Grapeseed oil
2 medium Onions, cut into 1/4-inch dice
2 Tbs Ginger, peeled and minced
kosher Salt and freshly ground black pepper to taste
1 C Rice wine vinegar
1 C Apple juice

Instructions

In a large, nonreactive bowl, toss the apples with the lemon juice. Heat a large, nonreactive saucepan over medium heat. Add the oil and swirl to coat the pan. Add the onions and ginger and sauté until the onions are soft, 3 to 4 minutes. Add the apples and cook, stirring gently, for 3 minutes. Season with salt and pepper. Add the vinegar and apple juice and cook until the liquid is reduced by three quarters, about 30 minutes. Correct the seasoning and cool before ladling into a tightly sealed jar.

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