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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Crab-wise Seafood Cakes Ingredients:
2 mandarin oranges or tangerines (about 1/2 lb. total) |
1 tablespoon minced garlic |
1 tablespoon minced fresh jalapeño chili |
1/2 teaspoon salad oil |
1/2 cup mango chutney |
2 tablespoons rice vinegar |
1/8 teaspoon hot chili flakes |
Directions:
1. With a sharp knife, cut off and discard peel and outer membrane from 2 mandarin oranges or tangerines (about 1/2 lb. total). Hold fruit over a bowl and cut between fruit and inner membranes to release segments into bowl; squeeze juice from membranes into bowl, then discard membranes. In a 1- to 1 1/2-quart pan over high heat, stir 1 tablespoon minced garlic and 1 tablespoon minced fresh jalapeño chili in 1/2 teaspoon salad oil until garlic and chili begin to sizzle, about 1 minute. Add 1/2 cup mango chutney, 2 tablespoons rice vinegar, 1/8 teaspoon hot chili flakes, and mandarin segments and their juice. Stir until boiling, then reduce heat and simmer, stirring often, until mixture is reduced to 1/2 cup, 8 to 10 minutes. Serve hot or warm.
2. Nutritional analysis per tablespoon.
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