Try this Apricot Plum Sauce (Worthington) recipe, or contribute your own.
Suggest a better descriptionCoarsley 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 medium-high 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. 1998-Apr-16 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 MC-Recipe Digest by KitPATh
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 64 Servings | ||
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Calories: 28 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.7mg | 0 % | |
Potassium 19.3mg | 1 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 7g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 28
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