| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Canola oil |
| 1 |
|
Medium-sized yellow onion, finely diced |
| 3 |
|
Jalapeno peppers, minced |
| 3 |
tb |
Minced ginger |
| 2 |
|
Garlic cloves, minced |
| 1 |
c |
Cider vinegar |
| 1 |
c |
Cabernet (preferably Hess Collection or Hess Select) |
| 2 |
c |
Brown sugar |
| 1 |
tb |
Ground pepper |
| 2 |
ts |
Cinnamon |
| 1 |
ts |
Ground allspice |
| 1 |
ts |
Ground coriander seed |
| 1 |
ts |
Ground cloves |
| 1/2 |
ts |
Ground nutmeg |
| 4 |
|
Sprigs thyme |
| 1 |
|
Bay leaf |
| 6 |
c |
Cranberries |
| 6 |
|
Pears, peeled and diced to 1/4" |
| 1 |
c |
Golden raisins |
| 3/4 |
c |
Maple syrup |
INSTRUCTIONS
>From the Wednesday, November 20, 1996 · San Francisco Chronicle
From chef Katie Sutton, The Hess Collection.
INSTRUCTIONS: Heat the oil in a large stainless steel pot. Add the onion,
jalapeno's, ginger and garlic and saute over medium heat until translucent.
Add the vinegar, Cabernet, brown sugar, spices and herbs. Simmer, stirring
occasionally, until syrupy, about 20 minutes.
Stir in cranberries, pears, raisins and maple syrup; simmer for 10 minutes.
(If a lot of liquid remains, strain it off into a small saucepan, bring to
a boil, reduce, then add back to fruit mixture.) Serve hot, warm or cold.
Yields about 7 pints.
PER Tbs: 20 calories, 0 g protein, 4 g carbohydrate, 0 g fat (0 g
saturated), 0 mg cholesterol, 1 mg sodium, 0 g fiber.
Posted to CHILE-HEADS DIGEST V3 #165
Date: Thu, 21 Nov 1996 13:58:50 PST
From: Mike Bowers <mikeb@radonc.ucdmc.ucdavis.edu>
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