Chunky Fruit Barbecue Marinade And Chutney

CATEGORY	CUISINE	TAG	YIELD
		& salsas, June 1996 i, Marinades, Sauces	8	Servings

INGREDIENTS

16		Shallots, peeled and
		Trimmed
1 1/4	c	Dry white wine
4		Apricots, pitted and
		Chopped
2		Peaches, pitted and
		Chopped
2		Whole plum tomatoes, cut
		Into wedges
12		Whole prunes, pitted and
		Quartered
2		Garlic cloves, finely
		Chopped
2	T	Low sodium soy sauce
1/2	c	Dark brown sugar
1/4	t	Red pepper flakes

INSTRUCTIONS

In a small saucepan, combine shallots and wine; bring to a boil over
high heat. Reuce heat to medium low and let simmer, uncovered, until
shallots are tender, 15 to 20 minutes.  Combine remaining ingredients
in a large saucepan, add shallots and wine, and bring to a boil over
high heat. Reduce heat to medium; cook until fruits have broken down
but are still somewhat chunky, 10 to 15 minutes. Let cool.  Transfer
half of the sauce to a food processor and puree. Use this as a
marinade (and to baste with while grilling). Serve the other half as  a
chutney.  Posted to MC-Recipe Digest V1 #154  Date: Fri, 12 Jul 1996
08:58:13 -0800  From: Kristine <ksimpson@cwo.com>  Recipe By     :
Martha Stewart Living, June 1996

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 131 Calories From Fat: 2 Total Fat: <1g Cholesterol: 0mg Sodium: 151.8mg Potassium: 258.5mg Carbohydrates: 25.8g Fiber: 2.5g Sugar: 17.1g Protein: 1.4g