Apricot Sauce
Contributed by Lillian

12 dried apricots
12 oz. can apricot nector
1/2 cup water

3/4 cup sugar
1/2 cup white vinegar
1 tbsp finely minced fresh ginger
1. Place dried apricots in small saucepan.  Cover with apricot nector.

2.  Add rest of ingredients.  Bring to simmer.   Simmer 30 minutes.

3.  Allow to cool 30 minutes.

4.  Puree in food processor.

If mixture is a little too thin, boil mixture until it thickens to desired consistency.

Adjust for sweet and sour by adding sugar or vinegar.  A little chili sauce added is excellent.

NOTE:  This sauce goes great with fried foods.  Can be stored in refrigerator indefinitely.  Is excellent with pork loin, chicken, or shrimp.

August 5, 2002

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