Free Recipe Chile Jelly (Norman s)
Recipe Type: L Recipes
Recipe Preparation: boil
Cooking Ingredients for Chile Jelly (Norman s) Recipe
2 Dried ancho chilies; seeded
2 Dried chipotle chilies;
-seeded
1 qt Water
6 tb Red currant jelly
6 tb Honey
2 tb Spanish sherry vinegar
Chile Jelly (Norman s) Preparation
CHILE JELLY works greats as a glaze for ham and roasted chicken. Toast ancho and chipotle chilies in a dry saucepan over medium- high heat until fragrant, about 1-2 minutes. Add water and bring to a simmer. Continue to simmer over medium heat until water has evaporated almost completely. Add red Currant jelly, honey and vinegar, and bring to a boil. Remove immediately from heat, transfer to a food processor and puree. Place in a clean bowl and let cool. Per serving (1 tablespoon) 44 calories, 6 percent from fat (0.3g), 90 percent from carbs, 4 percent protein. >recipe from Norman Van Aken”s (1998) cookbook: Norman”s New World Cuisine (Random House). NOTES : Miami”s new Fusion cooking called New-World Cuisine uses, for example, Latino spices; Asian ingredients, South Florida seafood and produce, and sometimes adds African or African-Caribbean flavors. On the menu at Norman”s in Miami: Calypso Calamari with Pickled Scotch Bonnet Tartar Salsa and stir-fried tropical fruits to stuff a crepe. Recipe by: Van Aken, Norman”s New World Cuisine Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 16, 1998
Cooking Temperature:
Recipe Serves: 20
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