Plum Ginger Sauce (served With Ecrevisse Strudel)
| 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)
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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