Recipe - Apricot Plum Sauce (Worthington)

1 lg Onion; coarsely chopped
4 Garlic cloves; minced
One fourth cup Fresh ginger; coarsely
chopped
2 Limes; thinly cut or sliced up
1 pound Apricots; pitted
1 pound Plums; pitted
1 cup Cider vinegar
One half cup Tawny port wine
2 cup Dark brown sugar
1 teaspoon Cinnamon
1 teaspoon Ground allspice
One half teaspoon Cayenne pepper or crushed
red pepper flakes
1 teaspoon Salt
One fourth cup Chopped fresh cilantro

Coarsley chop the pitted apricots and plums.

1. In a food processor fitted with s steel blade, process the onion,
garlic, ginger, limes, apricots, and plums until pureed.

2. In a medium nonaluminum dutch oven or heavv pot, combine the pureed
ingredients and all the remaining ingredients except the cilantro and bring
to a boil over mediumhigh heat.

3. Lower the heat and simmer until slightly thickened, about 45 minutes.
Stir frequently to avoid burning. Remove from the heat and cool. Add the
cilantro and taste for seasoning. Pour the sauce into a large glass
container and refrigerate.

NOTES: This sauce may be refrigerated in an airtight container for up to 2
months. MAKES 4 CUPS. Recipe may be doubled. Makes a good gift. USES:
particularly good with pork, chicken, quail, and game hens. Dilute it with
wine or nectar to use it as a marinade.

1998Apr16 Hanneman (MC PER SERVING: 20 cals per Tbs) TIP: Make sure the
cilantro is totally submerged before storing. Or omit and add at service.

Recipe by: TASTE OF SUMMER by Diane Rossen Worthington

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 16,
1998