Directions:
- Preheat oven to 400 degrees. In a small bowl, combine brandy and currants, set aside. Place garlic cloves on baking sheet (or shallow Pyrex dish) with the chicken broth. Place sheet on the top rack of the oven and roast for 30 minutes, or until tender and golden, stirring occasionally. In a blender or food processor, combine roasted garlic and remaining liquid, currants and oil. Puree. Scrape into a covered container and refrigerate until needed. Variation:use plum mash instead of the currants: the left over pulp after steaming purple plums for juice. This makes it very tangy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 302.95 Kcal (1268 kJ) | ||
| Calories from fat | 179.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.96g | 31% | |
|---|---|---|---|
| Sodium | 650.13mg | 27% | |
| Potassium | 315.03mg | 7% | |
| Total Carbs | 11.84g | 4% | |
| Sugars | 2.2g | 9% | |
| Dietary Fiber | 1.6g | 6% | |
| Protein | 1.72g | 3% | |
| Vitamin C | 31.3mg | 52% | |
| Iron | 0.8mg | 4% | |
| Calcium | 63.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 109.14 Kcal (457 kJ) | ||
| Calories from fat | 64.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.19g | 31% | |
|---|---|---|---|
| Sodium | 234.22mg | 27% | |
| Potassium | 113.5mg | 7% | |
| Total Carbs | 4.27g | 4% | |
| Sugars | 0.79g | 9% | |
| Dietary Fiber | 0.58g | 6% | |
| Protein | 0.62g | 3% | |
| Vitamin C | 11.3mg | 52% | |
| Iron | 0.3mg | 4% | |
| Calcium | 22.8mg | 6% | |
* 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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