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Tuesday, June 2, 2009

[Healthy_Recipes_For_Diabetic_Friends] Re: Alain Ducasse's Peppered Cranberry Marmalade - 12 g carbs

It could be used in savory or sweet applications I would think. And actually I was thinking it would make a fantastic change over the holidays.

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From: gin3237 <gin3237@yahoo.com>
To: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
Sent: Monday, June 1, 2009 9:45:41 PM
Subject: Re: Alain Ducasse's Peppered Cranberry Marmalade - 12 g carbs

What would you serve this with? Is it a dessert or for breakfast? Use with crackers? Biscuits/rolls/ pastries? Just wondered it sound interesting.

--- In Healthy_Recipes_ For_Diabetic_ Friends@yahoogro ups.com, Chupa Babi <recetta@... > wrote:
>
>
> * 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.