Makes 1 1/4 cups
I use this tangy condiment as company for chicken, tofu, egg, or even lettuce salads. It’s also good served with soup and bread. You can substitute tamari sunflower seeds or cashews for almonds, if you prefer.
1 cup peeled, diced quince
1/2 cup Marsala wine
1 teaspoon prepared mustard, Dijon or other
1/8 teaspoon sea salt
10 fresh rosemary leaves (about 1/2 teaspoon)
1 teaspoon fresh lemon juice
2 heaping teaspoons low-fat sour cream
2 tablespoons roasted tamari almonds, chopped
1 tablespoon minced fresh parsley
1. Place quince, Marsala, mustard, salt, and rosemary into a small pot with a lid. Simmer slowly until liquid is gone, about 25 minutes, stirring occasionally. Stir in remaining ingredients. Serve warm or at room temperature.
PER SERVING (1/4 cup): 43 cal, 40% fat cal, 2g fat, 0g sat fat, 1mg chol, 1g protein, 6g carb, 1g fiber, 98mg sodium
Recipe provided by Joanne Saltzman, author of Intuitive Cooking (Book Publishing, 2006). Saltzman is the founder of the School of Natural Cookery in Boulder, Colorado (www.naturalcookery.com).
