Rosemary-Cherry Sauce

Yield:

3/4 cup

Recipe from

Nutritional 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

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

Preparation

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.

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.

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

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

Note:

August 2002