Add color, crunchy texture, and a wonderful flavor to cooked vegetables with this sauce.

2 tablespoons pine nuts

1 tablespoon olive oil

1 large shallot, finely sliced

1/4 cup balsamic vinegar

1 teaspoon brown sugar

1/4 cup dried cranberries

In a small skillet, toast pine nuts over medium heat. Watch carefully to prevent burning. Remove from skillet and set aside. Combine oil and shallots in skillet. Cook over medium heat until shallots are tender. Add vinegar, brown sugar, and cranberries. Bring to a boil and cook until mixture is reduced to syrupy consistency. Add pine nuts when ready to serve. Toss cooked vegetables with desired amount of sauce.

Serves 4

Nutritional Information per serving:

Calories 80

Fat, gm. 5

Protein, gm. 1

Carbs, gm. 8

Cholesterol, mg. 0

Fiber, gm. 0.6

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