Number of servings


  • 1 tablespoon extra virgin olive oil
  • 1 large onion, quartered and thinly sliced
  • 2 Sunkist® Navel oranges
  • 1 tablespoon mustard seeds
  • 0.33 cup brown sugar
  • 0.5 teaspoon salt
  • 0.25 cup apple cider vinegar


  1. Heat up the oil over medium heat in a medium saucepan.
  2. Add the thinly sliced onion and sauté stirring occasionally for about 10 minutes until the onion is soft and translucent. Make sure that it doesn’t burn.
  3. While the onion is cooking, juice one Sunkist® Navel orange.
  4. Zest quarter the second orange to get about 1 tablespoon of zest.
  5. Cut off the rind of the second orange, make sure to cut off all the white parts.
  6. Chop the orange into 1/2-1/3” pieces.
  7. Once the onion is soft and translucent, add the rest of the ingredients and mix well.
  8. Bring the pot to boil, reduce the heat and let simmer for about 10 more minutes until everything is cooked.
  9. Increase the heat to high and cook on high for another 3-4 minutes, constantly stirring until most of the juices are evaporated.
  10. Transfer to a jar and serve with cheese and crackers.