This versatile recipe makes more than you need, but it keeps well, sealed in the fridge, for up to 6 weeks. It’s a condiment you can use for so many things. We use it at the restaurants for bread service, serve it over home fries at brunch, and serve it over steaks, or any other meat, for some spice and acidity.
- Toast celery seeds and set aside to cool.
- Add all ingredients to a pot with a tightly fitting lid. Place over low heat, covered. Bring to a light simmer and cook until mixture is reduced to a jam-like consistency.
- Let cool to room temperature, transfer to glass jars to store, and refrigerate until ready to use.