| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Spanish | Relishes, Sauces | 1 | Servings |
INGREDIENTS
| 1 | T | Butter |
| 1 | T | Vegetable oil |
| 2 | Spanish onions | |
| 2 | Garlic, minced | |
| 1/2 | lb | Pearl onions, blanch & peel |
| 2 | c | Stewed tomatoes |
| 1 | T | Brown sugar |
| 1 | T | Honey |
| 1/2 | c | Dry white wine |
| 2 | T | Cider vinegar |
| 2 | T | Fresh lemon juice |
| 1 | c | Water |
| 1/2 | c | Dried currants |
| 1/4 | t | Fennel seeds, crushed |
| ds | Cayenne pepper | |
| 1 | c | Cooked corn |
INSTRUCTIONS
In a large saucepan melt the butter with the oil. Add the chopped onions, garlic, and pearl onions. Cook and stir over low heat until golden, about 15 minutes. Do not brown. Combine the tomatoes, sugar, honey, wine, vinegar, lemon juice, water, currants, fennel, and cayenne pepper. Stir into the onion mixture. Simmer, covered, over low heat until the onions are tender. Stir frequently. Uncover and cook until thick and syrupy, stirring constantly to avoid scorching. Add the corn. Cook and stir 15 minutes longer. Cool. Spoon into clean, half pint glass containers with tight fitting lids. Refrigerate. Bring to room temperature before serving. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1286
Calories From Fat: 237
Total Fat: 26.9g
Cholesterol: 30.5mg
Sodium: 1166.9mg
Potassium: 1906.2mg
Carbohydrates: 240.2g
Fiber: 11.6g
Sugar: 99.1g
Protein: 8.8g