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Rosemary-Cherry Sauce

Rosemary-Cherry Sauce

Southern Living AUGUST 2002

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 251
  • Calories from fat: 27%
  • Fat: 7.5g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 20g
  • Carbohydrate: 25g
  • Fiber: 0.4g
  • Cholesterol: 63mg
  • Iron: 1.7mg
  • Sodium: 557mg
  • Calcium: 22mg
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Rosemary-Cherry Sauce recipe

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