An excellent
sauce for pork, egg rolls and won tons...
20
California
dried apricots
11
oz
can
apricot nectar
¾
cup
granulated sugar
½
cup
white vinegar
½
cup
water
1½
Tbs
minced fresh ginger
1½
tsp
Asian chili sauce
Combine all
ingredients in a saucepan and mix well. Bring
just to a boil; reduce heat. Simmer, covered,
for 30 minutes, stirring occasionally. Process
the sauce in a blender or food processor until
smooth.
Yield: 3 1/2 cups
Cooking Tips
*Avoid using Turkish
dried apricots in this recipe as they have little
flavor.
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