Chunky Fruit Barbecue Marinade And Chutney Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
16 small: shallots -- peeled and,
1: trimmed,
1 1/4 cup: dry white wine,
4 medium: apricots -- pitted and,
1: chopped,
2 large: peaches -- pitted and,
1: chopped,
2: whole plum tomatoes -- cut,
1: into wedges,
12: whole prunes -- pitted and,
1: quartered,
2 medium: garlic cloves -- finely,
1: chopped,
2 tablespoon: low sodium soy sauce,
1/2 cup: dark brown sugar,
1/4 teaspoon: red pepper flakes,
Directions:
In a small saucepan, combine shallots and wine; bring to a boil over high
heat. Reuce heat to medium low and let simmer, uncovered, until shallots
are tender, 15 to 20 minutes. Combine remaining ingredients in a large
saucepan, add shallots and wine, and bring to a boil over high heat. Reduce
heat to medium; cook until fruits have broken down but are still somewhat
chunky, 10 to 15 minutes. Let cool. Transfer half of the sauce to a food
processor and puree. Use this as a marinade (and to baste with while
grilling). Serve the other half as a chutney.
Recipe By : Martha Stewart Living, June 1996
From: Mastercook Mac Date: Fri, 12 Jul 1996 08:58:13 -0800
Yield: 8 servings
Source from luhu.jp
heat. Reuce heat to medium low and let simmer, uncovered, until shallots
are tender, 15 to 20 minutes. Combine remaining ingredients in a large
saucepan, add shallots and wine, and bring to a boil over high heat. Reduce
heat to medium; cook until fruits have broken down but are still somewhat
chunky, 10 to 15 minutes. Let cool. Transfer half of the sauce to a food
processor and puree. Use this as a marinade (and to baste with while
grilling). Serve the other half as a chutney.
Recipe By : Martha Stewart Living, June 1996
From: Mastercook Mac Date: Fri, 12 Jul 1996 08:58:13 -0800
Yield: 8 servings
Source from luhu.jp