| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits |
|
Lamb, Pork & ham, Poultry, Condiments, Fruits |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Fresh blueberries |
| 1 |
lg |
Onion; finely chopped |
| 2 |
tb |
Fresh ginger root; minced |
| 2 |
tb |
Fresh garlic; minced |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Raisins |
| 1/4 |
c |
White wine vinegar |
| 2 |
tb |
Curry powder |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Fresh mint leaves; chopped |
INSTRUCTIONS
Combine first 9 ingredients in a nonaluminum saucepan; bring to a boil over
medium heat, stirring occasionally. Reduce heat, and cook, stirring often,
25 to 30 minutes or until onions become tender and mixture is thickened.
Remove from heat, and cool.
Stir in mint.
Per serving: 759 Calories; 4g Fat (5% calories from fat); 10g Protein; 190g
Carbohydrate; 0mg Cholesterol; 1121mg Sodium
NOTES : Yield: 3 Cups ** Store in refrigerator up to 5 days. ** From:
Southern Living - July 1995 (Mildred Bickley of Bristol, Virginia)
Recipe by: Ron West
Posted to Bakery-Shoppe Digest V1 #526 by Ron West <ronwest@bigfoot.net> on
Jan 24, 1998
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