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Ingredientes
- 1 Tbsp. Butter
- 1 Tbsp. Vegetable oil
- 2 lrg Spanish onions
- 2 cl Garlic, chopped
- 1/2 lb Pearl onions, blanch & peel
- 2 c. Stewed tomatoes
- 1 Tbsp. Brown sugar
- 1 Tbsp. Honey
- 1/2 c. Dry white wine
- 2 Tbsp. Cider vinegar
- 2 Tbsp. Fresh lemon juice
- 1 c. Water
- 1/2 c. Dry currants
- 1/4 tsp Fennel seeds, crushed
- Â Â ds Cayenne pepper
- 1 c. Cooked corn
Direcciones
- In a large saucepan heat the butter with the oil. Add in the minced onions, garlic, and pearl onions. Cook and stir over low heat till golden brown, about 15 min. Don't brown. Combine the tomatoes, sugar, honey, wine, vinegar, lemon juice, water, currants, fennel, and cayenne pepper. Stir into the onion mix. Simmer, covered, over low heat till the onions are tender. Stir frequently. Uncover and cook till thick and syrupy, stirring constantly to avoid scorching. Add in the corn. Cook and stir 15 min longer. Cold. Spoon into clean, half pint glass containers with tight fitting lids. Chill. Bring to room temperature before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1595g | |
| Calories 1033 | |
| Calories from Fat 241 | 23% |
| Total Fat 27.51g | 34% |
| Saturated Fat 8.78g | 35% |
| Trans Fat 0.35g | |
| Cholesterol 31mg | 10% |
| Sodium 1265mg | 53% |
| Potassium 2778mg | 79% |
| Total Carbs 178.64g | 48% |
| Dietary Fiber 20.0g | 67% |
| Sugars 120.71g | 80% |
| Protein 15.39g | 25% |
