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Name: Chile Jelly (Normans)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 20
Cuisine: American
Ingredients: 2 Dried chipotle chilies;; 6 tb Honey; 2 Dried ancho chilies; seeded; 6 tb Red currant jelly; 1 qt Water; 2 tb Spanish sherry vinegar

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Chile Jelly (Normans)

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

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 <phannema@wizard.ucr.edu> on Feb 16,  1998

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Nutrition

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Serving Size: 1 Serving (31g)
Recipe Makes: 20 Servings

Calories: 21
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 2.2mg		0 %
Potassium 5.1mg		0 %
Total Carbohydrate 5.5g		2 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 5.5g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 21

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