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Ingredients
6 fresh or 2 dry bay leaves
8 to 10 cloves
8 to 10 allspice berries or juniper berries
2 to 4 sprigs of thyme
2 shallots, minced
2 tablespoons canola oil
2 green apples, peeled and diced
4 tablespoons sherry vinegar
2 cups lingonberry preserves
Nutritional analysis per serving (6 to 8 servings)
65 grams carbs; 301 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams fat; 4 grams fiber; 30 milligrams sodium; 1 gram protein; 44 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Tie up the bay leaves, cloves, allspice or juniper and thyme in a piece of cheesecloth.
- Step 2
Pour the canola oil into a pan over medium heat and cook shallots, stirring occasionally, until translucent, about 5 minutes.
- Step 3
Add the apples, and sauté briefly, then pour in the vinegar and stir to dissolve any brown bits in the pan.
- Step 4
Add the lingonberry preserves and the spice sachet. Cook gently on a low simmer for 10 minutes. Cool, and remove the sachet before serving.
Private Notes
Comments
This is absolutely wonderful. I've made it dozens of times, and it wouldn't be Thanksgiving without it.