2 cups Fresh Blueberries, rinsed and dried
2 cups Seedless dark red grapes, rinsed and dried
1/3 cup Splenda (or Sugar)
1 Tbs Fresh Ginger, finely chopped
2 tbs Fresh Rosemary, finely chopped (1 tsp. dried)
2 Tbs Red-Wine Vinegar
Season with salt and pepper to taste
1. Combine all ingredients in the 2 quart unit. Cook on medium heat until it boils. Cover and reduce heat to low. Cook 10-15 minutes or until grapes break down into a sauce.
2. Season with the salt and pepper and allow to cool. Serve after it has cooled.
Servings: 16
Yield: 2 cups total, 2 Tbls. per serving
Nutrition Facts (per serving): 25.0 calories; 3% calories from fat; 0.1g total fat; 0.0mg cholesterol; 0.8mg sodium; 67.6mg potassium; 6.5g carbohydrates; 0.7g fiber; 4.9g sugar; 5.8g net carbs; 0.3g protein.
Serving suggestions:
Open face sandwich: Toast beget and top with slice of feta cheese. Place sliced,cooked chicken, pork or turkey on cheese and top with relish.
As a topper: Serve warm or cold over vanilla ice cream; spoon over fresh or canned peaches or pears; on top of toast, rolls or bread.
As a dip: Spoon cottage cheese on a shallow bowl and spoon blueberry/grape relish over the top. Serve with small crackers for dipping.
