Clementine, Apricot, and Olive Salsa

[Guest guest]

* Exported from MasterCook *

 

Clementine, Apricot, and Olive

Salsa

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : LowFat (Less than 10%) Veggie

 

Amount Measure Ingredient -- Preparation

Method

-------- ------------

--------------------------------

15 dried apricots

6 clementines

2 tablespoons dried cranberries -- or

raisins (optional)

1 bay leaf

1/8 teaspoon cloves

1 tablespoon olive oil

1/2 teaspoon cumin seeds

3/4 cup chopped onion

1 tablespoon white vinegar -- (1 to 2)

Salt and cayenne pepper to

taste

10 black olives

 

Cut each apricot into 3 or 4 pieces. Squeeze the juice

from 3 clementines and put it in a small saucepan with

the apricots, cranberries or raisins (if using), bay

leaf, cloves, and the zest from one of the

clementines. Cover the pan and simmer the fruit until

it is plump and tender but not mushy. In another small

pan, heat the oil over moderate heat, stir in the

cumin. A few seconds later, stir in the onion. Cover

the pan and let the onion soften over low heat,

stirring once or twice, for 6-7 minutes.

 

Meanwhile, peel the remaining clementines and scrape

asmuch pith as possible from the fruit. Separate into

segments, cutting each one in half. Add to the apricot

mixture. Combine the clementine and onion mixtures,

add a tablespoon of vinegar, salt to taste and a pinch

of cayenne. Cook over moderate heat for 2 minutes.

Check for seasoning and add more salt, cayenne or the

remaining tablespoon of vinegar, as you prefer. Remove

from the heat. Pit 8 olives and cut each one into 2 or

3 slices. Stir into the mixture. Serve at room

temperature, using the remaining olives as garnish.

 

Serves 8

 

Source:

" Boston.com Arts and Entertainment "

S(MC format by Chupa Babi):

" 12.17.07 "

- - - - - - - - -

- - - - - - - - - -

 

Per Serving (excluding unknown items): 424 Calories;

2g Fat (4.5% calories from fat); 6g Protein; 106g

Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 49mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0

Vegetable; 7 Fruit; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : This salsa takes ingredients and spices used

in the Moroccan orange and olive salad and turns them

into a thick golden salsa to eat with [favorites]. Use

it also as a relish with cheese or cold cut

sandwiches.

 

ChupaNote: I like to use the Japanese rice vinegar.

Its sweeter and less acidic.

 

Nutr. Assoc. : 0 1480 0 0 0 0 0 0 0 0 0

 

 

 

 

______________________________\

____

Be a better friend, newshound, and

know-it-all with Mobile. Try it now.

http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ