 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Spoon this sweet-savory jam into a pretty glass jar, and tie with a ribbon. You can also attach a rosemary sprig and a card with serving suggestions-as an appetizer spread on baguette slices with goat cheese; as a chutney over chicken, beef, or pork; or as the sauce for a pizza with shredded chicken, goat cheese, and chives. Ingredients:
3 cups vertically sliced onion |
3 tablespoons sugar |
3 garlic cloves, minced |
3 (7-ounce) jars oil-packed sun-dried tomatoes, drained and coarsely chopped |
1/2 cup red wine vinegar |
1/4 cup red wine |
1 cup water |
1/2 cup fat-free, less-sodium chicken broth |
1 tablespoon finely chopped fresh rosemary |
3/4 teaspoon salt |
Directions:
1. Heat a medium saucepan over medium-high heat. Add first 4 ingredients; cook 8 minutes or until tomatoes are soft, stirring occasionally. Add vinegar and wine; cook 3 minutes or until liquid is absorbed. Add 1 cup water and broth; bring to boil. Reduce heat; simmer 45 minutes or until liquid evaporates, stirring occasionally. Stir in rosemary and salt.
|
|