Be the first to Prep Time: 10 minutes
Ingredients:
- 1/2 cup red currant jelly
- 1/3 cup finely chopped green onions, including tops
- 1 cup pomegranate seeds (from a 1-pound pomegranate; see notes)
- 1 Tablespoon minced fresh ginger
- 1 Tablespoon minced fresh jalapeno chile
- 1/2 teaspoon ground coriander
- 1 Tablespoon lemon juice
- Salt and pepper
Preparation:
Put currant jelly in a 2-cup glass measure. Heat in a microwave oven at full power (100%) until softened, about 20 seconds.
Stir in green onions, pomegranate seeds, ginger, jalapeno chile, coriander, and lemon juice. Add salt and pepper to taste. Let stand about 15 minutes before serving.
Yield: about 1-1/4 cups
Notes: Remove pomegranate seeds up to 1 day ahead; chill seeds airtight.
Per Tablespoon: 26 calories, 0% (0 calories) from fat; 0.1 g protein; 0 g fat; 6.7 g carbohydrates (0.1 g fiber); 3.4 mg sodium; 0 mg cholesterol.
Recipe Source: Best of Sunset by Sunset Magazine (Leisure Arts)
Reprinted with permission.
Stir in green onions, pomegranate seeds, ginger, jalapeno chile, coriander, and lemon juice. Add salt and pepper to taste. Let stand about 15 minutes before serving.
Yield: about 1-1/4 cups
Notes: Remove pomegranate seeds up to 1 day ahead; chill seeds airtight.
Per Tablespoon: 26 calories, 0% (0 calories) from fat; 0.1 g protein; 0 g fat; 6.7 g carbohydrates (0.1 g fiber); 3.4 mg sodium; 0 mg cholesterol.
Recipe Source: Best of Sunset by Sunset Magazine (Leisure Arts)
Reprinted with permission.
