>From the Wednesday, November 20, 1996 ? San Francisco Chronicle From chef Katie Sutton, The Hess Collection. INSTRUCTIONS: Heat the oil in a large stainless steel pot. Add the onion, jalapenos, ginger and garlic and saute over medium heat until translucent. Add the vinegar, Cabernet, brown sugar, spices and herbs. Simmer, stirring occasionally, until syrupy, about 20 minutes. Stir in cranberries, pears, raisins and maple syrup; simmer for 10 minutes. (If a lot of liquid remains, strain it off into a small saucepan, bring to a boil, reduce, then add back to fruit mixture.) Serve hot, warm or cold. Yields about 7 pints. PER Tbs: 20 calories, 0 g protein, 4 g carbohydrate, 0 g fat (0 g saturated), 0 mg cholesterol, 1 mg sodium, 0 g fiber. Posted to CHILE-HEADS DIGEST V3 #165 Date: Thu, 21 Nov 1996 13:58:50 PST From: Mike Bowers
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|Serving Size: 1 Serving (1937g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 281 (6%)|
|Amt Per Serving||% DV|
|Total Fat 31.2g||42 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 17g|
|Polyunsanturated Fat 9g|
|Cholesterol 0mg||0 %|
|Sodium 297.4mg||10 %|
|Potassium 3266.6mg||86 %|
|Total Carbohydrate 1124.2g||331 %|
|Dietary Fiber 46.5g||186 %|
|Sugars, other 1077.7g|
|Protein 10.7g||15 %|
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Calories per serving: 4602
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