Recipe - Plum Ginger Sauce (Served With Ecrevisse Strudel)

1 tablespoon Butter
12 ounce Plum preserves purreed
2 ounce Ginger grated
4 ounce Red wine vinegar
2 ounce Granulated sugar
One half teaspoon Granulated garlic

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