1 tablespoon canola oil
1 cup finely chopped red onion
1/4 cup cooking sherry
1/4 cup vegetable broth
1/2 cup Kirschenman* seedless red grapes, cut into pieces
1/2 cup Cal Sales* seedless orange sections, cut into quarters
1 teaspoon finely grated fresh ginger
2 teaspoons balsamic vinegar
1/2 teaspoon mustard seeds
Salt and pepper
1. Heat oil in a heavy skillet over medium heat. Add onion and sauté until softened, about 3-5 minutes. Add sherry and vegetable broth, and simmer until liquid is reduced to about 1-2 tablespoons.
2. Stir in grapes, oranges, ginger, vinegar and mustard seeds; continue to cook for 1-2 minutes.
3. Remove from the heat and let cool. Season to taste with salt and pepper.
4. Serve with pork or halibut.
Makes 4 servings.
1 cup finely chopped red onion
1/4 cup cooking sherry
1/4 cup vegetable broth
1/2 cup Kirschenman* seedless red grapes, cut into pieces
1/2 cup Cal Sales* seedless orange sections, cut into quarters
1 teaspoon finely grated fresh ginger
2 teaspoons balsamic vinegar
1/2 teaspoon mustard seeds
Salt and pepper
1. Heat oil in a heavy skillet over medium heat. Add onion and sauté until softened, about 3-5 minutes. Add sherry and vegetable broth, and simmer until liquid is reduced to about 1-2 tablespoons.
2. Stir in grapes, oranges, ginger, vinegar and mustard seeds; continue to cook for 1-2 minutes.
3. Remove from the heat and let cool. Season to taste with salt and pepper.
4. Serve with pork or halibut.
Makes 4 servings.
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