Cranberry Or Blueberry And Shallot Compot

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

225	g	Fresh blueberries or
		cranberries blueberries
		in the
		summer and
		cranberries in the
		winter 8oz
450	g	Tiny shallots or pickling
		onions 1lb
2	T	Olive oil, 2 to 3
		Zest from 1 large orange
1	T	White wine vinegar
1	T	Dry sherry
1	t	Caster sugar
2	T	Apple or crab apple jelly
1		Piece fresh ginger
5 1/2		t, 0 Other Carbohydrates

INSTRUCTIONS

Heat oil in a pan and add the shallots. Colour lightly. Bruise the
ginger with a rolling pin or sharpening steel. Add the vinegar,
sherry, sugar and ginger to the pan and shaking the pan, cook the
shallots for 4 or 5 minutes until almost cooked through. Add the  jelly
and the orange zest and cranberries if using and cook for  another
minute.  Do not allow the berries to burst. If you are using the
blueberries  add them at the last moment without cooking as they are
more fragile.  Store in the frig and serve either hot or cold. Remember
to remove  the ginger before serving.  Converted by MC_Buster.  Per
serving: 274 Calories (kcal); 27g Total Fat; (92% calories from  fat);
trace Protein; 5g Carbohydrate; 0mg Cholesterol; 5mg Sodium  Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 576 Calories From Fat: 253 Total Fat: 28.8g Cholesterol: 0mg Sodium: 34.1mg Potassium: 1678.9mg Carbohydrates: 78.9g Fiber: 14.4g Sugar: 37.4g Protein: 7.8g