Red Currant Glazed Kabobs
Yield: 4
Cooking Time: 10 to 12 min
Preparation Time:
Ingredients
1 lb (500 g) Canadian Pork loin or leg, boneles
16 green onions, ends trimmed
1 cup (250 mL) red currant jelly
1 cup (250 mL) red wine or water
1/4 cup (50 mL) raspberry or red wine vinegar
2 tbsp (25 mL) crumbled dried rosemary
2 drops hot pepper sauce
1/8 tsp (0.5 mL) black pepper
16 mushrooms
Cooking Instructions
Cut Pork into 20 equal cubes. Soak green onions in water. If using bamboo skewers, presoak in water 1 hour. In a large skillet, combine jelly, wine, vinegar, rosemary, hot pepper sauce and pepper. Simmer over medium high heat until reduced by half, about 8 minutes.
Thread Pork, mushrooms and pieces of green onion alternately onto skewers. Coat with about a third of the jelly glaze.
Preheat barbecue on high; reduce temperature to medium. Place kebabs on grill; close barbecue cover and grill, turning occasionally and brushing with half remaining glaze 10 to 12 minutes. Or broil under medium heat.
Bring remaining glaze to a boil. Spoon over kabobs when serving. If glaze thickens too much, stir in 1 to 2 tbsp (15 to 25 mL) water.
Serve with flavored rice made with a mix and fresh green beans or asparagus.
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