| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Tessa’s, Tastebuds |
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 |
tb |
Olive oil; (2 to 3) |
|
|
Zest from 1 large orange |
| 1 |
tb |
White wine vinegar |
| 1 |
tb |
Dry sherry |
| 1 |
ts |
Caster sugar |
| 2 |
tb |
Apple or crab apple jelly |
| 1 |
|
Piece fresh ginger |
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;
5
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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