Adapted slightly from Small Bites: Tapas, sushi, mezze, antipasti, and other finger foods by
Jennifer Joyce, this condiment will spice up anything from cold shrimp
to rotisserie chicken to grilled vegetables. It will keep for weeks in
the refrigerator. Makes approximately 2 cups.
2 Tbsp olive oil
3 cloves garlic, finely chopped
2 Tbsp finely chopped fresh ginger root
1/2 cup cider vinegar
1 cinnamon stick
1-1/2 lb peeled tomatoes, chopped (I use POMI)
4 Tbsp brown sugar
1 tsp ground cumin
1/4 tsp cayenne pepper
Pinch ground cloves
Place the oil in a large saucepan (I used a nonstick 3-quart pan with a lid). Over medium-low heat, add the garlic and ginger, and sauté for 1 minute until just starting to turn golden. Add the vinegar and allow the mixture to sizzle for 1-2 minutes. Pour in the remaining ingredients, cover, and reduce heat to simmer. Cook for 30 minutes, until the jam has thickened. Allow to cool completely before serving, or store in the refrigerator for up to 3 weeks.