Try it on turkey or pork tenderloins, on a sandwich or wrap, as salsa, or as a compliment to a cheese board!
1 tablespoon honey
1/2 cup pomegranate juice
1/4 cup apple cider vinegar
2 cups apples, chopped into tiny cubes (Granny Smith or honey crisp)
1 cup peaches, chopped small
1 tablespoon cumin
1 teaspoon spicy brown mustard
fresh mint leaves for garnish
In a medium sized saucepan, combine honey, vinegar and pomegranate juice- stir well to combine.
Add the cut apples and cumin to the pan, bring to a slow simmer over medium heat. Stir occasionally for about 10 minutes.
Add the peaches, stir for another 2 minutes. Most of the juice should have cooled off at this point.
Remove from the heat, add mustard and mix well. Cool to room temperature and garnish with fresh chopped mint leaves.