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Recipe Name: Apricot Plum Sauce (worthington) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 64

Ingredients:
1 Onion, coarsely chopped
4 Garlic cloves, minced
1/4 Cup(s) Fresh ginger, coarsely
chopped
2 Limes, thinly sliced
1 Pound(s) Apricots, Pitted
1 Pound(s) Plums, pitted
1 Cup(s) Cider vinegar
1/2 Cup(s) Tawny port wine
2 Cup(s) Dark brown sugar
1 Teaspoon(s) Cinnamon
1 Teaspoon(s) ground allspice
1/2 Teaspoon(s) Cayenne pepper or crushed
Red pepper flakes
1 Teaspoon(s) Salt
1/4 Cup(s) Chopped fresh cilantro
Directions:
Coarsley chop the pitted apricots and plums. In a food processor
fitted with s steel blade, process the onion, garlic, ginger, limes,
apricots, and plums until pureed. In a medium nonaluminum dutch oven
or heavv pot, combine the pureed ingredients and all the remaining
ingredients except the cilantro and bring to a boil over medium-high
heat. Lower the heat and simmer until slightly thickened, about 45
minutes. Stir frequently to avoid burning. Remove from the heat and
cool. Add the cilantro and taste for seasoning. Pour the sauce into a
large glass container and refrigerate. NOTES: This sauce may be
refrigerated in an airtight container for up to 2 months. MAKES 4
CUPS. Recipe may be doubled. Makes a good gift. USES: particularly
good with pork, chicken, quail, and game hens. Dilute it with wine or
nectar to use it as a marinade. 1998-Apr-16 Hanneman (MC PER SERVING:
20 cals per Tbs) TIP: Make sure the cilantro is totally submerged
before storing. Or omit and add at service. Recipe by: TASTE OF
SUMMER by Diane Rossen Worthington Posted to MC-Recipe Digest by
KitPATh <phannema@wizard.ucr.edu> on Apr 16, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 51
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 50.6mg
Potassium: 125.3mg
Carbohydrates: 12.8g
Fiber: <1g
Sugar: 11.3g
Protein: <1g


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