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Ingredients: 1/3 Cup(s) shallot; chopped 1/16 Cup(s) butter 6 Ounce(s) cranberries; not thawed 4 43/249 Ounce(s) sugar 5 1/3 Tablespoon(s) water 1/16 Cup(s) cider vinegar 3/4 Teaspoon(s) pepper 87/2000 Ounce(s) salt Directions: Cook shallots in butter in heavy saucepan over moderate heat, stirring occasionally, until golden, 3-5 minutes. Stir in remaining ingredients and simmer uncovered, stirring occasionally, until berries have burst and chutney is thickened, about 20 minutes. Cool to room temperature. Contributor: Gourmet December 2002
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Add the tomatoes, water and seas Red pepper salsa Combine all ingredients and mix well. Makes about 2 cups Store for short periods in the refrigerator. Serve with chicken, beef, or blue corn tortilla chips. Stir-fried kangaroo strips with bok choy & chilii black b Trim bok choy leaves, slice larger ones in half lengthways, leaving stalks attached. Heat some oil in wok; add shallots, 3/4 of chillies, 3/4 of garlic and ginger and saute quickly for 30 secs until aromatic. Add the brown rice wine and reduce Asparagus & beef with black beans COVER THE BLACK BEANS with warm water for 5 minutes. Drain. Rinse thoroughly to remove salt. Put into a bowl with the garlic and ginger; mash into a paste and set aside. Slice the beef against the grain into 1/4-inch thick slices; toss with the Pork tenderloin w. balsamic-cranberry sauce Preheat oven to 450 degrees. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork wtih salt and pepper. 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Corn, black, bean and red pepper salad Combine 2 cups cooked corn kernels, 16 ounce can rinsed and drained black beans, 1 diced red pepper, 4 teaspoons olive oil, 2 tablespoons wine vinegar, 1/2 teaspoon cumin and salt and pepper to taste. Mix well, sprinkle with 2 tablespoons chopped coriand Cranberry shrub Simmer cranberry juice, sugar and rind, uncovered, in a saucepan (NOT aluminum) 10 minutes, stirring now and then. Off heat, mix in lemon juice; cool, pour into a bottle, cover and refrigerate. Serve as is on the rocks in punch cups or small Spicy vegetable soup with black beans Braise the onion and garlic in wine until onion is soft. Add tomatoes, water, green pepper, celery, okra, ginger, and seasonings; simmer for 15 minutes. Add the diced zucchini and the black beans with their liquid, cover and cook until the Black bean chili burgers Bring 1 cup water to a boil in a small saucepan. Add quinoa, cover and simmer 15 minutes. Place black bean flakes in a medium-sized bowl. Stir in boiling water. Cover and let stand 5 minutes. Combine 1/2 cup cooked quinoa with black beans, chili p Pumpkin cranberry bread Mix eggs, sugar, pumpkin and oil. Combine remaining dry ingredients in large bowl. Add pumpkin mixture to the flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into 2 greased and floured 9x5 loaf pans. Bake at 350 degrees for 55