Dried plums and red onions are reduced to a savory, rich marmalade to complement a tender slice of roast beef.
-
45
min -
10
SERVINGS -
50
Cal -
1 g
Protein
Ingredients:
- 1 tablespoon butter
- 3 cups thinly sliced red onions
- 1/2 cup dry red wine
- 1/4 cup chopped pitted dried plums
- 1/4 cup fig preserves
- 1/4 cup red wine vinegar
- 2 teaspoons chopped fresh thyme leaves
- 1/4 teaspoon salt
Cooking:
-
Heat butter in a 12-inch nonstick skillet over medium heat until hot. Add onions, cook 8 to 10 minutes or until tender and beginning to brown, stirring occasionally. Stir in wine, plums, preserves and vinegar, cook about 5 minutes or until liquid is evaporated and marmalade thickens and turns dark, stirring occasionally. Remove from heat; stir in thyme and salt. Cool slightly and serve warm.
Nutrition:
52.1 CALORIES
0 % *
0.7g SAT FAT
0 % DV **
0.6g PROTEIN
0 % DV
0.2 mg IRON
0 % DV
0.1 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 52.1 Calories; 10.8 Calories from fat; 1.2g Total Fat (0.7 g Saturated Fat; 0.3 g Monounsaturated Fat;) 3.1 mg Cholesterol; 60.4 mg Sodium; 8 g Total Carbohydrate; 1.2 g Dietary Fiber; 0.6 g Protein; 0.2 mg Iron; 0.1 mg NE Niacin; 0.1 mg Vitamin B6; 0 mcg Vitamin B12; 0.1 mg Zinc; 0.2 mcg Selenium; 2.8 mg Choline.
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