(Serve with game sausage, ham or poultry or smoked pork chops)

In a large saucepan, combine:

1 c. sugar
1 c. red wine vinegar
1/2 tsp. onion powder
1 tbsp. caraway seed
1/2 tsp. salt
1/2 tsp. crushed red pepper (or 1/8 tsp. cayenne pepper)

Bring to boiling. Boil gently for five to seven minutes or until the mixture reduces by about one-third.

3 med. apples, peeled and sliced OR
1 (20 oz.) can sliced apples

Add the apples to the saucepan and simmer, uncovered, for 10 to 12 minutes until the mixture is thick and the apples are tender. Cook it longer if you wish a syrupy marmalade.

Cool and store, covered, in the refrigerator for up to three weeks or freeze. Makes 1 1/2 cups.