This takes the cake (umm…or the burger) as a great topping. I love having a nice stash of this ready for grill season. It always gets finished up no matter what was put on the grill (Maybe not on top of grilled pineapple slices…but everything else). Thanks Rochel K. for another keeper.
Yield: 1 and 1/2 cups jam
1. Heat oil in a sauté pan over medium heat. Add onion and sauté until translucent, five to seven minutes. Add brown sugar, ketchup, vinegar, and mustard. Raise heat and bring to a boil.
2. Remove from heat.
3. Can be used immediately, or refrigerated until ready to use. Serve warm.
Try this topping on burgers, hot dogs, or save a batch for inside your deli roll.