| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Peeled cubed ripe fresh mango |
| 1/2 |
c |
Burgundy or other dry red wine |
| 1/4 |
c |
Sugar |
| 2 |
tb |
White wine vinegar |
| 1 |
tb |
Peeled minced gingerroot |
| 1/8 |
ts |
Ground cloves |
INSTRUCTIONS
Combine all ingredients in a medium saucepan, and bring to a boil. Reduce
heat, and simmer, uncovered, for 10 minutes. Yield: 1-1/2 cups (serving
size:
1/4 cup).
Per serving: 72 Calories; 0g Fat (2% calories from fat); 0g Protein; 15g
Carbohydrate; 0mg Cholesterol; 2mg Sodium
Recipe by: Cooking Light, Jul/Aug 1994, page 129
Posted to MC-Recipe Digest V1 #396 by igor@digex.net on Jan 28, 1997.
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