Dried Fruit Condiment
- 2 oranges, preferably unwaxed
- 8 dried apricots, finely chopped
- 8 dates, pitted and finely chopped
- 4 dried figs, finely chopped
- 1 tablespoon honey
- 1 teaspoon cumin seeds, lightly crushed
- 6 saffron threads
- 5 tablespoons white balsamic vinegar
- 4 thin slices whole-wheat or multigrain baguette, toasted
1. Use a vegetable peeler to remove strips of zest from 1 orange. Bring a small saucepan of water to a boil. Add the zest and boil for 2 minutes. Drain in a sieve, then immediately rinse under cold water until cool. Cut the zest lengthwise into fine slivers.
2. Squeeze the juice of the zested orange into a small saucepan. Bring to a boil, then stir in the apricots, dates, and figs. Remove from heat and let stand for 5 minutes.
3. Squeeze the juice from the remaining orange. In a deep skillet, heat the honey over medium heat until pale caramel in color. Add the orange juice, stir well, and bring to a boil. Add the dried fruit mixture and simmer for 5-6 minutes.
4. Add the cumin, saffron, vinegar, and orange zest. Mix well and transfer to a bowl. Serve warm or at room temperature with toasts.
- Prep Time:
- Cook Time: If you're making this in advance, microwave for 10 seconds before serving. Saffron threads are available in most supermarkets.
- Yield: Makes: 4 servings (serving size: 1 topped toast)
|Calories per serving:||147|
|Fat per serving:||0.4g|
|Saturated fat per serving:||0.0g|
|Monounsaturated fat per serving:||0.0g|
|Polyunsaturated fat per serving:||0.1g|
|Protein per serving:||2g|
|Carbohydrate per serving:||36g|
|Fiber per serving:||3g|
|Cholesterol per serving:||0.0mg|
|Iron per serving:||1mg|
|Sodium per serving:||8mg|
|Calcium per serving:||39mg|
Good to Know
Dried summer fruit and fresh winter citrus make this a vitamin C powerhouse.