Moroccan Spice Jam
Serves:
1 cup
Chef:
Irv Miller
Ingredients:
1 cup apricot jam or preserves
2 tablespoons white balsamic vinegar
1 cinnamon stick
4 whole cloves
1/2 teaspoon fennel seed
1 teaspoon cumin seed
1 teaspoon coriander
2 teaspoons smoky paprika
2 teaspoons kosher salt
1 teaspoon brown sugar
2 tablespoons fresh spearmint, chopped
1 orange, zest of
2 tablespoons white balsamic vinegar
1 cinnamon stick
4 whole cloves
1/2 teaspoon fennel seed
1 teaspoon cumin seed
1 teaspoon coriander
2 teaspoons smoky paprika
2 teaspoons kosher salt
1 teaspoon brown sugar
2 tablespoons fresh spearmint, chopped
1 orange, zest of
Instructions:
Combine spices in a small sauté pan and gently heat to lightly toast the spices. Pour into spice or coffee grinder. Combine all ingredients in a small saucepot and simmer for 10 minutes. Can make in advance and heated as needed. Do not strain.
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Atlas Oyster House is a part of the Great Southern Restaurant Group (GSRG) and is a sister restaurant of the Fish House, The Deck Bar, and Jackson's Steakhouse.
For more information on any of our restaurants, please visit www.goodgrits.com
Atlas Oyster House is a part of the Great Southern Restaurant Group (GSRG) and is a sister restaurant of the Fish House, The Deck Bar, and Jackson's Steakhouse.
For more information on any of our restaurants, please visit www.goodgrits.com