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)
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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