INGREDIENTS

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