Title: Chile jelly (norman's)
 Categories: Low fat, Kitpath, Restaurant
      Yield: 20 Servings
 
-------------------MAKES ABOUT 1-1/4 CUPS------------------------
      2    Dried ancho chilies; seeded
      2    Dried chipotle chilies;
           -seeded
      1 qt Water
      6 tb Red currant jelly
      6 tb Honey
      2 tb Spanish sherry vinegar
 
  CHILE JELLY works greats as a glaze for ham and roasted chicken.
  
  Toast ancho and chipotle chilies in a dry saucepan over medium- high
  heat until fragrant, about 1-2 minutes. Add water and bring to a
  simmer. Continue to simmer over medium heat until water has
  evaporated almost completely. Add red Currant jelly, honey and
  vinegar, and bring to a boil. Remove immediately from heat, transfer
  to a food processor and puree. Place in a clean bowl and let cool.
  
  Per serving (1 tablespoon) 44 calories, 6 percent from fat (0.3g), 90
  percent from carbs, 4 percent protein.