CATEGORY	CUISINE	TAG	YIELD
Meats		Jenny, Bristow’s, Country, Kit	4	servings

INGREDIENTS

140	ml	Cooked pork juices; strained
60	g	Demerara sugar
70	ml	Remainder of sherry marinade
1		410 g can apricots

INSTRUCTIONS

Strain the pork juices into a pan and mix with the demerara sugar.
Stir over a high temperature to almost caramelize the juices. Add the
sherry marinade and canned apricots and bubble rapidly until the
sauce becomes concentrated, dark golden and the apricots coated. If
you prefer a smoother sauce, the apricots can be finely chopped and
blended before adding to the sauce.
Carlton Food Network http://www.cfn.co.uk/
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.

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