| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dips and, Sauces |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Peach preserves |
| 1/4 |
c |
Apricot preserves |
| 2 |
T |
Light corn syrup |
| 5 |
t |
White vinegar |
| 1 1/2 |
t |
Cornstarch |
| 1/2 |
t |
Soy sauce |
| 1/2 |
t |
Yellow mustard |
| 1/4 |
t |
Salt |
| 1/8 |
t |
Garlic powder |
| 2 |
T |
Water |
INSTRUCTIONS
Combine all ingredients except the water in a food processor or a
blender and puree until the mixture is smooth. Pour mixture into a
small saucepan over medium heat. Add water, stir, and bring mixture to
a boil. Allow it to boil for five minutes, stirring often. When the
sauce has thickened, remove it from the heat and let it cool. Store
sauce in a covered container in the refrigerator. Makes about 3/4 cup.
NOTES : From http://www.topsecretrecipes.com Recipe by: Top Secret
Recipes Posted to recipelu-digest Volume 01 Number 593 by
Rodeo46898@aol.com on Jan 24, 1998
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