Apricot Plum Sauce (worthington)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Dutch | Fruit, Lowfat | 64 | Servings |
INGREDIENTS
| 1 | Onion, coarsely chopped | |
| 4 | Garlic cloves, minced | |
| 1/4 | c | Fresh ginger, coarsely |
| chopped | ||
| 2 | Limes, thinly sliced | |
| 1 | lb | Apricots, pitted |
| 1 | lb | Plums, pitted |
| 1 | c | Cider vinegar |
| 1/2 | c | Tawny port wine |
| 2 | c | Dark brown sugar |
| 1 | t | Cinnamon |
| 1 | t | Ground allspice |
| 1/2 | t | Cayenne pepper or crushed |
| red pepper flakes | ||
| 1 | t | Salt |
| 1/4 | c | Chopped fresh cilantro |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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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