Chile Jelly (Normans)

20 Servings

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Chile Jelly (Normans) Ingredients

MAKES ABOUT 11/4 CUPS	6 tb Red currant jelly
2 Dried ancho chilies; seeded	6 tb Honey
2 Dried chipotle chilies;	2 tb Spanish sherry vinegar
1 qt Water

Instructions for Chile Jelly (Normans)

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 Akens (1998) cookbook: Normans New World Cuisine (Random House). NOTES : Miamis 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 Normans in Miami: "Calypso Calamari with Pickled Scotch Bonnet Tartar Salsa" and stir-fried tropical fruits to stuff a crepe. Recipe by: Van Aken, Normans New World Cuisine Posted to EAT-LF Digest by KitPATh on Feb 16, 1998

Main Ingredient: Cuisine: Uncategorized

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