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Preserves
Source: The New Family Cookbook for People with Diabetes
1 medium onion, thinly sliced
1/4 cup raspberry vinegar or balsamic vinegar
2 tablespoons honey
2 cloves garlic, minced
6 whole peppercorns
1 bay leaf
3 small red or yellow bell peppers (about 1 pound), cored, seeded, and cut into
3/4" wide strips
Combine 1 1/2 cups water, onion, vinegar, honey, garlic, peppercorns and bay leaf in a medium saucepan. Bring to a boil.
Add the peppers; simmer, uncovered for 15 minutes, or until peppers are soft.
Cover and refrigerate in their liquid at least 8 hours and up to 1 week before serving.
Drain and serve chilled or at room temperature.
Nutritional information per serving (1/4 of recipe): calories 47, fat 0g, cholesterol 0,
sodium 3g, carbohydrate 13g, dietary fiber 1g, sugars 8g, protein 1g
Exchange: 2 vegetable
