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Sugar-Snap Peas w/ Orange-Ginger Butter




Source of Recipe


BH&G, pg. 492


List of Ingredients




3 cups or frozen loose-pack sugar snap peas
2 tbsp orange marmalade
1/2 tsp cider vinegar
1/8 tsp ground ginger
1 tbsp butter or margarine

Recipe



Remove strings and tips from peas. Cook fresh peas, covered, in a small amount of boiling, salted water 2-4 minutes or till crisp-tender. (Or, cook frozen peas according to package directions). Drain well.

Meanwhile, in a small saucepan, heat and stir orange marmalade just till melted. Stir in vinegar, ginger, and 1/8 tsp pepper. Our sauce over hot cooked sugar snap peas. Add margarine or butter, tossing lightly to coat. Makes 4 servings

Per serving: 85 cal, 3 g total fat (1 g sat fat), 0 mg chol, 38 mg sod, 13 g carb, 3 g fiber, 3 g pro.