 | Dave’s Crazy Compote3 cups Dave Martin |
| • | 1 oz. unsalted butter |
| • | 1/2 oz. extra virgin olive oil |
| • | 1/2 cup sweet onions (small dice) |
| • | 16 oz. Major Grey’s Mango Chutney |
| • | 1/2 tsp. ground cinnamon |
| • | 1 tbsp. brown sugar |
| • | 1/2 cup dried currants |
| • | 1 tbsp. cilantro, chopped |
| • | 1 tbsp. mint, chopped |
| • | 1/2 cup dried apricots (chopped small dice) |
| • | 1/2 cup seasoned rice vinegar |
| • | 1/4 tbsp. kosher salt |
| • | 1/4 tbsp. black pepper |
| Method: | |
| 1. | In a sauté/sauce pan, heat the butter and olive oil. Add the onions and caramelize heavily for about 5-7 minutes. |
| 2. | Add the remaining ingredients along with Mandarin/Tangerine Concentrate. Stir and heat thoroughly for about 5-7 minutes over a low heat to allow the vinegar to reduce a bit. |
| 3. | Season and remove from heat. You can warm this for service and use as a spread for your favorite sandwich or it works great with a cheese plate, as well. |