Ingredients
2 tablespoons olive oil1 medium red onion, chopped1/2 cup chopped sweet red pepper2 green onions, finely chopped2 medium McIntosh apples, peeled and chopped1 small Granny Smith apple, peeled and finely chopped1/3 cup finely chopped pickled banana peppers1 cup golden raisins1 cup apple cider or juice2/3 cup cider vinegar1/2 cup packed brown sugar3 tablespoons minced fresh gingerroot1/2 teaspoon salt1/2 teaspoon ground cardamom1/2 teaspoon ground cinnamon1/4 teaspoon ground allspice1/4 teaspoon white pepper
Preparation
In a 6-qt. stockpot, heat oil over medium-high heat. Add red onion, sweet red pepper and green onions; cook and stir 3 minutes. Add apples and banana peppers; cook and stir 3 minutes longer.
Stir in remaining ingredients. Bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer, uncovered, 30-35 minutes or until liquid is almost evaporated, stirring occasionally. Serve warm or cold. Refrigerate leftovers.
