1 cup bluberries, fresh or frozen
6 tablespoons orange juice
6 tablespoons lemon juice
2 tablespoons vermouth
2 teaspoons grated orange peel
2 teaspoons grated lemon peel
1 teaspoon fresh ginger, minced
3 teaspoons butter
1 lb veal medallions
salt and pepper to taste
Combine blueberries, orange juice, lemon juice, vermouth, orange peel, lemon peel and ginger.
Stir to blend and set aside. Melt butter in a large, heavy skillet and saute until brown and just cooked through. Transfer veal to platter and keep warm. Add blueberry mixture to skillet and cook until mixture thickens, scraping up any browned bits (about 2 minutes). Spoon blueberry mixture over veal and serve.
Makes 4 servings.
Calories…..213…..Fat……7 g…..Carbs…..12.g…..Sodium……108 mg…..Fiber……5 g.