Directions:
- Heat butter in a 3-quart heavy saucepan over moderate heat until foam subsides, then cook shallot, stirring, until golden brown, about 5 minutes. Stir in remaining ingredients and simmer briskly, uncovered, stirring occasionally, until thickened and reduced to about 2 1/4 cups, about 25 minutes.
- Cooks' note: Glaze can be made 3 days ahead and chilled, covered. Bring to room temperature before using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 635.97 Kcal (2663 kJ) | ||
| Calories from fat | 96.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.67g | 16% | |
|---|---|---|---|
| Cholesterol | 24.54mg | 8% | |
| Sodium | 3556.09mg | 148% | |
| Potassium | 1307.81mg | 28% | |
| Total Carbs | 78.9g | 26% | |
| Sugars | 116.52g | 466% | |
| Dietary Fiber | 3.98g | 16% | |
| Protein | 5.41g | 11% | |
| Vitamin C | 204.4mg | 341% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.5mg | 8% | |
| Calcium | 106mg | 11% | |
| Amount Per 100 g | |||
| Calories | 141.53 Kcal (593 kJ) | ||
| Calories from fat | 21.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.37g | 16% | |
|---|---|---|---|
| Cholesterol | 5.46mg | 8% | |
| Sodium | 791.36mg | 148% | |
| Potassium | 291.03mg | 28% | |
| Total Carbs | 17.56g | 26% | |
| Sugars | 25.93g | 466% | |
| Dietary Fiber | 0.89g | 16% | |
| Protein | 1.2g | 11% | |
| Vitamin C | 45.5mg | 341% | |
| Iron | 0.3mg | 8% | |
| Calcium | 23.6mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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