| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Medium-large onions, about |
|
|
8 oz. each |
| 3 |
T |
Apple jelly |
| 2 |
T |
Spicy mustard |
| 1 |
T |
Grated ginger root |
| 1 |
T |
Cider vinegar |
| 1 |
T |
Cornstarch |
| 1 |
c |
Apple cider |
INSTRUCTIONS
Trim and peel onions; halve crosswise and place in 1 1/2 to 2-quart
round baking dish. Add 1 inch of water, cover dish with lid or
transparent wrap and cook at high power for 20 minutes, rotating dish
once, or until fork-tender. Meanwhile, combine apple jelly, mustard,
ginger root, vinegar and cornstarch in saucepan, stirring with wire
whip until blended. Stir in apple cider and cook, stirring over medium
heat, until sauce is thickened and comes to a boil. Drain onions and
serve with sauce . Posted to fatfree digest by "Ross, Lynne"
<Lynne.Ross@Den.Galileo.com> on Mar 2, 1999, converted by MM_Buster
v2.0l.
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