Plum Ginger Sauce (served With Ecrevisse Strudel)

We are today accepted in the Beloved, today absolved from sin, today acquitted at the bar of God… We are now pardoned; even now are our sins put away; even now we stand in the sight of God accepted, as though we had never been guilty. “There is therefore now no condemnation to them which are in Christ Jesus.” There is not a sin in the Book of God, even now, against one of His people. Who dares to lay anything to their charge? There is neither speck, nor spot, nor wrinkle, nor any such thing remaining upon any one believer in the matter of justification in the sight of the Judge of all the earth.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Seafood		Sauces, Seafood	10	Servings

INGREDIENTS

1	T	Butter
12	oz	Plum preserves, purreed
2	oz	Ginger, grated
4	oz	Red wine vinegar
2	oz	Granulated sugar
1/2	t	Granulated garlic

INSTRUCTIONS

Heat Skillet, melt butter.  Add grated inger, saute 2 minutes.  Add
remaining ingredients.  Bring to a boil. Strain.  Serve Hot. Serve
with Ecrevisse Strudel with two Sauces. Can add less ginger... strong
ginger taste. Source: Brit Shockley  Recipe By     :  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 39 Calories From Fat: 10 Total Fat: 1.2g Cholesterol: 3.1mg Sodium: 1.9mg Potassium: 28.4mg Carbohydrates: 6.7g Fiber: <1g Sugar: 5.8g Protein: <1g