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Rosemary-Cherry Sauce

Yield 3/4 cup

Ingredients

  • 1/4 cup chopped onion
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon grated fresh ginger
  • 1/2 cup fat-free chicken broth
  • 1/2 cup cherry fruit spread*
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons cornstarch
  • 1 tablespoon chopped fresh rosemary
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper

Nutrition Information

  • calories 251
  • caloriesfromfat 27 %
  • fat 7.5 g
  • satfat 2.5 g
  • monofat 3.3 g
  • polyfat 0.7 g
  • protein 20 g
  • carbohydrate 25 g
  • fiber 0.4 g
  • cholesterol 63 mg
  • iron 1.7 mg
  • sodium 557 mg
  • calcium 22 mg

How to Make It

  1. Cook onion in hot olive oil in a small saucepan over medium heat 5 minutes or until onion is tender. Add garlic and ginger; cook 1 minute. Whisk in broth and fruit spread; bring to a boil.

  2. Whisk together vinegar and remaining ingredients, and whisk into boiling onion mixture. Cook, whisking constantly, 1 to 2 minutes or until sauce is thickened. Serve immediately.

  3. Note: If sauce is too thick, add a little extra chicken broth, and cook, covered, over low heat until thoroughly heated, stirring often.

  4. *For testing purposes only, we used Polaner All Fruit for cherry fruit spread. Seedless raspberry or blackberry jam may be substituted.