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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)
----------------------------------------------
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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