posted by Dona 11-08-100 8:26 AM
Fort Worth Star Telegram
Yields about 1 cup
1 cup whole cranberry sauce
1 large shallot, chopped
1 red jalapeno pepper, stemmed and partly seeded
1 tablespoon fresh lemon juice
1/4 cup fruity red wine
2 teaspoons ginger preserves
1 1/2 tablespoons minced fresh rosemary or 1 1/2 teaspoons dried
1 tablespoon canola oil
hot pepper sauce to taste
In a food processor, puree cranberry sauce, shallot, jalapeno, lemon juice, wine, ginger preserves, rosemary, oil, and hot pepper sauce. Pour into microwave-safe bowl; reduce on high for 5 minutes. The
glaze should be thick and syrupy. (If it's too thin, microwave in 1-minute increments. If it becomes too thick, stir in a bit more wine.) Serve warm.
Nutritional analysis per serving: 35 calories, 1 gram fat, 7 grams carbohydrates, 0 protein, 0 cholesterol, 4 milligrams sodium, 22 percent of calories from fat.
Adapted from `George Foreman's Big Book of Grilling, Barbecue and Rotisserie'
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