| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Pickles &, Relishes | 6 | Servings | |
INGREDIENTS
| 2 | pn | Powdered saffron |
| 1/2 | c | Sauvignon Blanc wine |
| 1/4 | c | Red wine vinegar |
| 1/4 | c | Sugar |
| 1 | T | Olive oil |
| 2 | T | Red onions, finely diced |
| 2 | T | Yellow bell peppers, finely |
| diced | ||
| 1 1/2 | c | Tomatoes, peeled seeded |
| chopped | ||
| 1/2 | c | Sonoma dried tomato halves |
| 1 | Orange zest, blanched | |
| 1/2 | c | Tomato juice |
| 4 | Oranges, peeled segmented | |
| Salt, to taste | ||
| Cayenne pepper, to taste |
INSTRUCTIONS
Reconstitute the dried tomatoes; drain and slice thin. Simmer saffron with white wine for five minutes. Strain into another pan containing red wine vinegar and sugar. Reduce to syrup-like consistency. In oil, lightly saute onions and peppers, retaining color and texture. Add tomatoes, dried tomatoes, zest, juice, oranges, salt and pepper and allow to stand 2 or more hours at room temperature to develop taste. Recipe By : Timber Crest Farms Posted to MC-Recipe Digest V1 #257 Date: Thu, 24 Oct 1996 01:55:44 -0700 From: John and Deirdre Fisher[SMTP:fish@micron.net] NOTES : The zesty flavors make it worth the wait.
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Nutrition (calculated from recipe ingredients)
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Calories: 80
Calories From Fat: 23
Total Fat: 2.7g
Cholesterol: 0mg
Sodium: 253.5mg
Potassium: 239.3mg
Carbohydrates: 13.3g
Fiber: 2.2g
Sugar: 9.9g
Protein: 2g