Post by JJ Judkins on Jul 4, 2009 19:48:18 GMT -6
* Exported from MasterCook *
Alain Ducasse's Peppered Cranberry Marmalade - 2 pts
Recipe By :Alain Ducasse
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 25%)
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ -----------------------------------
1 cup cranberry juice
1 cup dried cranberries
1/2 cup sweet cherry liqueur -- such as Cherry Heering or Cherry Kijafa (not kirschwasser)
6 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1/2 cup minced shallots
1/2 cup minced onion
1/2 cup minced celery
1/3 cup concentrated stock
salt -- to taste
freshly ground black pepper -- to taste
Place cranberry juice in a saucepan, bring to a simmer, add cranberries and remove from
heat. Allow to soak 40 minutes.
Drain cranberries, reserving juice. Place in a food processor with liqueur and 4
tablespoons vinegar and pulsse until chopped.
Heat oil in a 3-quart saucepan. Add shallots, onion and celery, and cook over low heat untl
tender but not cooked.
Stir in 1/4 cup reserved cranberry juice and remaining vinegar, and simmer until most of
liquid has evaporated. Stir in cranberry mixture and simmer until thick, about 5 minutes.
Stir in concentrated stock, salt and a generous amount of pepper. Serve at once, or warm
just before serving.
Yields 2 cups.
Description:
"2 pts"
Cuisine:
"French"
Source:
"The New York Times Jewish Cookbook, edited by Linda Amster"
S(Formatted by Chupa Babi):
"May 2009"
Copyright:
"2003"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 94 Calories; 2g Fat (23.5% calories from fat); trace
Protein; 12g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 97mg Sodium. Exchanges: 0
Grain(Starch)-; 0 Vegetable; 1/2 Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 129 0 0
Alain Ducasse's Peppered Cranberry Marmalade - 2 pts
Recipe By :Alain Ducasse
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 25%)
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ -----------------------------------
1 cup cranberry juice
1 cup dried cranberries
1/2 cup sweet cherry liqueur -- such as Cherry Heering or Cherry Kijafa (not kirschwasser)
6 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1/2 cup minced shallots
1/2 cup minced onion
1/2 cup minced celery
1/3 cup concentrated stock
salt -- to taste
freshly ground black pepper -- to taste
Place cranberry juice in a saucepan, bring to a simmer, add cranberries and remove from
heat. Allow to soak 40 minutes.
Drain cranberries, reserving juice. Place in a food processor with liqueur and 4
tablespoons vinegar and pulsse until chopped.
Heat oil in a 3-quart saucepan. Add shallots, onion and celery, and cook over low heat untl
tender but not cooked.
Stir in 1/4 cup reserved cranberry juice and remaining vinegar, and simmer until most of
liquid has evaporated. Stir in cranberry mixture and simmer until thick, about 5 minutes.
Stir in concentrated stock, salt and a generous amount of pepper. Serve at once, or warm
just before serving.
Yields 2 cups.
Description:
"2 pts"
Cuisine:
"French"
Source:
"The New York Times Jewish Cookbook, edited by Linda Amster"
S(Formatted by Chupa Babi):
"May 2009"
Copyright:
"2003"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 94 Calories; 2g Fat (23.5% calories from fat); trace
Protein; 12g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 97mg Sodium. Exchanges: 0
Grain(Starch)-; 0 Vegetable; 1/2 Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 129 0 0