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Tangy Mustard Sauce : Onions and Apples Add a Different Decoration to an Easter Ham

April 16, 1987

Glazed Onions and Apples will give the traditional Easter ham a new look. Plump wedges of sweet Spanish onions are simmered with juicy sweet apples in a tangy sauce flavored with mustard, honey and cloves.

Before serving, the sauce is thickened to form a glaze that can also be spooned over the ham.

GLAZED ONIONS AND APPLES

1 pound sweet Spanish onions

2 medium apples

1 cup plus 2 tablespoons water

1/4 cup white wine

3 tablespoons vinegar

1/4 cup honey

2 teaspoons prepared mustard

1/2 teaspoon salt

1/2 teaspoon whole cloves

2 tablespoons cornstarch

Cut onions into wedges. Core apples, but do not peel, and cut into wedges.

Combine 1 cup water, wine, vinegar, honey, mustard, salt and cloves in saucepan. Bring to boil, then add onion wedges. Cover and simmer 10 minutes.

Add apple wedges and simmer 5 minutes longer or until onions are tender. Remove onions and apples to serving dish. Keep warm.

Combine cornstarch and remaining 2 tablespoons water and stir mixture into liquid in saucepan. Bring to boil and cook, stirring frequently, until thickened.

To serve, spoon sauce over onions and apples. Makes 6 servings.

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