In a large saucepan melt the butter with the oil. Add the chopped onions, garlic, and pearl onions. Cook and stir over low heat until golden, about 15 minutes. Do not brown. Combine the tomatoes, sugar, honey, wine, vinegar, lemon juice, water, currants, fennel, and cayenne pepper. Stir into the onion mixture. Simmer, covered, over low heat until the onions are tender. Stir frequently. Uncover and cook until thick and syrupy, stirring constantly to avoid scorching. Add the corn. Cook and stir 15 minutes longer. Cool. Spoon into clean, half pint glass containers with tight fitting lids. Refrigerate. Bring to room temperature before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1608g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 295 (18%)|
|Amt Per Serving||% DV|
|Total Fat 32.7g||44 %|
|Saturated Fat 9.7g||49 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 30.5mg||9 %|
|Sodium 1320.8mg||46 %|
|Potassium 2952.7mg||78 %|
|Total Carbohydrate 323.2g||95 %|
|Dietary Fiber 31.9g||128 %|
|Sugars, other 291.3g|
|Protein 33g||47 %|
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.
Calories per serving: 1646
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!