½ small onion, finely diced
1 granny smith apple, peeled and finely diced
4 fresh apricots, peeled and diced
1 c dried, sweetened cranberries
1/3 c chopped prunes
1/3 c diced dates
1 T lemon juice
1 t minced ginger
1 T dijon mustard
1 t worcestershire
½ c water
1 jar Emily G’s Cabernet Sauvignon Jam
Combine all ingredients in a sauce pan. Bring to a simmer and cook for 30 minutes. Cool to room temperature and serve or refrigerate.
Serve over pork, beef or chicken.