1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 cup chopped celery
1 cup chopped shallots
1 cup chopped green bell pepper
1/4 cup chopped fresh parsley
1/8 teaspoon salt
1 cup white sugar
2 tablespoons molasses
1 tablespoon rum flavored extract
1 tablespoon vegetable oil
1 tablespoon Worcestershire sauce
3 tablespoons vanilla extract
2 egg whites
1 (15 ounce) can coconut cream or milk
1 cranberry sauce (optional)
Put onions, green peppers, celery, shallots, green peppers and parsley into a large saucepan. Sprinkle with salt, sugar, molasses, rum, oil and Worcestershire sauce. Pour in vanilla and egg whites. Bring to a boil, simmer for 20 minutes or until flavors are well blended.
Stir cranberry sauce and 9 tablespoons of sour cream into the mixture, return mixture to a boil, add coconut cream and coconut milk.
Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
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